Raise the fillets from six young, fat chickens; roll them in a buttered sautoir. With the leg meats prepare a chicken and rice quenelle forcemeat (No. 79). Have a fancy border mold, butter it and till it up with the forcemeat, place this border in a sautoir and poach for half an hour.

Fig. 410.

Pare the fillet pieces, saute them in butter, drain this off and replace it by fat bechamel (No. 409), and minced truffles added to it; keep it warm in a bain-marie. Trim a dozen truffles into round shapes an inch and a quarter in diameter, cook them in a little Madeira, add some meat glaze (No. 402), and put into a bain-marie. Unmold the border, dress the chicken blanquette in the center. Cover with a Toulouse garnishing (No. 766), and on the top of the garnishing arrange the prepared truffles.