1624—Turban de Filets de Poulet

Take the required number of fillets, which is determined by the size of the mould to be used. Flatten these fillets out somewhat thinly, and trim them neatly on both sides.

With these fillets, line a buttered savarin-mould; setting a row of thin slices of truffle between each of the fillets, and allowing the latter to hang over the edge of the mould. Over the fillets spread a layer of mousseline forcemeat, two-thirds in. thick.

Three-parts fill the remaining space with a large tongue, truffles and mushrooms salpicon, cohered by means of a reduced Allemande sauce.

Cover this salpicon with forcemeat, so as to fill the mould, and then draw the overlapping ends of the fillets across the forcemeat.

Set to poach in the bain-marie for about forty minutes; and, upon withdrawing the mould, let it stand for five minutes, that its contents may settle. Turn out upon a round dish; pour a Toulousaine garnish (see Poularde No. 1524, Poularde Toulousaine) in the middle, and surround the turban with a thread of Allemande sauce.