Bone one fat young fowl and take the white meat of two more and mince it fine for stuffing. Put the minced chicken in a saucepan with the two ounces of butter, and about a third as much bread panada as there is meat; add a slight seasoning of herbs, salt and white pepper and two raw eggs and stir the whole over the fire until it is cooked to a smooth paste; then put in a small can of truffles ' whole or only the larger ones cut in two.

Stuff the boned chicken with the mixture, sew up, lined in a cloth in good oval form, boil two hours and press between two dishes. When cold, brush over the outside with melted butter, cut two or three truffles in shapes such as round slices with crescents and dots on each side and decorate the surface of the fowl, place it on a dish ornamented with lemon slices and parsley and keep cold until wanted. Then slice thinly and serve cold. The truffles in the stuffing should show as they are sliced through in ever] cut.

Cost: 3 fowls, 75; truffles 2 00, seasonings, garnish, 15; $2 90 for 20 to 25 slices,