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Aromatic Seasoning

First blanch and cook the rice in stock. Then carefully remove the breasts of the fowls or chickens, leaving the bones on them. Trim them neatly, and cut into nice portions, say three from each breast, removing the skin at the same time.

Toss the joints in butter in a sauté-pan for a few minutes over a brisk fire; when nicely coloured put the pan in the oven, covered with a piece of buttered paper, and then allow to braize for ten or twenty minutes. Add the butter left over from cooking the chickens to the rice. Season to taste, and let it reduce in the oven till almost dry. Then mix the rice with the truffles, previously chopped finely. Fill a buttered border mould with the cooked rice; shake it well to get the rice in firmly, and unmould on a hot dish. Have the artichoke bottoms and macédoine of vegetables ready heated. Fill the artichokes with the vegetables, and place them neatly round the top of the border of rice. Season the chicken breasts with aromatics and salt; pour off the fat, and dress them in the centre of the dish; pour over them a little of the sauce, and serve the remainder in a sauce-boat to be handed round.

Place the dish in a hot oven for a few minutes to get well heated, and send to table. (For Sauce, see page 146.)