Fillet three fowls, with the filets mignons making nine fillets, lard
four of the fillets neatly and braise them as you would a sweetbread,
then sauté the remainder of the fillets as usual; dress them alternately
on a border of mashed potatoes, two larded, and the other plain, and
have ready the following sauce: put a pint of white sauce (No. 7) in a
stewpan with six spoonfuls of white stock, a small bunch of parsley, and
the trimmings of some fresh mushrooms, boil till it becomes thick,
keeping it stirred, add half a pint of cream and pass it through a
tammie into another stewpan in which you have placed a dozen of dressed
cockscombs (No. 128), boil it up, then sauce over the plain fillets, put
the cockscombs in the centre, glaze the larded fillets lightly and
serve. If too thick, add a little stock to the sauce.