Take two nice plump pullets, fillet them as directed for the poularde
(No. 792), detach the filet mignon, or small fillet, from each, lay the
fillets on a board, dip your cotelette-bat in water, beat one of the
small fillets flat, then another and lay on the top of it, thus making
two large fillets of the four small, then with a thin knife detach the
skin from the large ones, melt two ounces of butter in a sauté-pan, lay
in the fillets, which season lightly with white pepper, salt, and juice
of a lemon; stand it by till ready, then make some forcemeat with the
legs as directed (No. 122), from which make six flat long quenelles with
two tablespoons, and poach them in a little stock, place the fillets
over the fire, turning them when half done, but keeping them quite
white, (the two small fillets will be done before the others,) be sure
and not do them too much, they are done as soon as they feel firm to the
touch; then make a small border of mashed potatoes on your dish, dress
the fillets half way round and the quenelles the other, making them
stand as high as possible, sauce over with a thin purée of cucumbers
(No. 105); have ready a handful of green peas nicely boiled, which
sprinkle over and serve.