1626—Nonnettes de Poulet Agnès Sorel

Truss twelve ortolans for entrées, and stiffen them in butter for a moment.

Raise the fillets of twelve spring chickens; trim them; flatten them slightly and pair them off, putting the edges of one on the other, that a larger surface may be obtained.

In the middle of these joined suprêmes of chicken, put an ortolan; wrap it in them, and tie them round once or twice with string, that they may keep the shape of a paupiette.

Set these paupiettes in a shallow sautépan, and, five minutes before serving, sprinkle them with four oz. of boiling butter; salt moderately, and cook in a fierce oven.

After having removed the string, set each nonnette on a square, hollowed crouton of bread-crumb, fried in butter, and coated inside with foie-gras purée. Coat moderately with a light chicken glaze, finished with butter, and squeeze a drop of lemon juice on each nonnette.