No. 796 Filet de Poularde à la Pierre le Grand.
Fillet two poulardes as in the last, and when about three parts cooked lay them on a cloth, and with a thin sharp knife divide each fillet into two; have previously boiled a Russian tongue as in the last, cut also four pieces from the thick part, and pound the remaining tender part very fine; rub it through a wire sieve, then put a tablespoonful of chopped eschalots in a stewpan, with a small piece of butter, stir over the fire a few minutes, add a teaspoonful of flour, mix well, and a pint of white sauce (No. 7), reduce it a little, then add the pounded tongue and two yolks of eggs, stir them in quickly, and season a little more if required, stir over the fire a short time longer, till the eggs begin to set, then with a fork dip in each fillet, let them be well covered, and lay them on a dish to get cold, when egg and bread-crumb them twice over, and fry a good colour in four pounds of very hot lard, warm the four pieces of tongue in a little stock, make a border of mashed potatoes on your dish, dress the fillets in crown with the pieces of tongue interspersed; you have previously made a stock with the bones of the poulardes (No. 6), which reduce to a thin glaze, add a teaspoonful of tarragon vinegar, and sauce round; fry two bunches of watercresses very crisp, sprinkle a little salt over, dress them in the middle and serve very hot.