Chicken Fillets, Perigord Style

Breaded fillets of chicken brushed with fois gras liver, onion and butter and deep fried.

Take two cold braised chickens, cut off the fillets and divide each into halves. Put in a mortar two ounces of goose's fat liver, pound and rub it through a fine hair sieve. Chop an onion finely, put it in a saucepan with a small lump of butter, pass it over the fire for a few minutes and then pour in one breakfast cupful of white sauce that has been boiled until thickly reduced. When on the point of boiling, put in the pounded fat liver and stir in quickly the beaten yolks of two eggs. Leave the sauce until cold. Coat the fillets with the cold sauce, dip them in well-beaten eggs, roll them in breadcrumbs, then beat them lightly with a knife, and repeat the operation. Plunge the fillets into a stewpan half full of boiling lard, and fry them until browned; then drain, arrange in a border of mashed potatoes, garnish the center with fried water cresses, and serve with a sauceboatful of gravy.