1625—Mignonnettes de Poulet

Take the required number of small, minion fillets of pullet: trim them; make six incisions in each, and half-insert into each of these incisions alternate thin roundels of truffle and tongue.

Set these minion fillets on a buttered dish, and shape them like rings.

Trim and indent the edges of as many artichoke-bottoms as there are minion fillets, and heat them in butter. Garnish these artichoke-bottoms, dome-fashion, with a very white and somewhat stiff chicken purée. Sprinkle the minion fillets with a little mushroom cooking-liquor, and poach them in the oven for from five to six minutes.

Set the artichoke-bottoms in a circle on a round dish, and set a minion fillet upon each.

Serve a very delicate Suprême sauce, separately.