1629—Filets de Poulet Mireille

Prepare a garnish as for No. 1365, Carré d’Agneau Mireille; i.e., sliced, raw potatoes and artichoke-bottoms, set in a small earthenware dish and cooked as “Pommes Anna.”

Sauté the fillets in butter at the last moment; put them on the garnish, and sprinkle them with nut-brown butter.