One Egg
Breadcrumbs. Asparagus and Green Peas.
One gill of Périgord Sauce.
Two ounces of Butter.
Trim the cutlets in the usual way; sauté them in butter, and then press them between two baking sheets. Mince up some mushrooms and truffles very finely, and mix with the chicken forcemeat. When the cutlets are cold, cover one side of them with a thin layer of the forcemeat, and dip them in stiff Madère sauce; put them on ice till the sauce is quite set. Then dip them in egg and crumbs, and fry them in clarified butter.
Drain them on a cloth; dish them up in a circle, and fill up the centre with cooked asparagus points and green peas mixed. Pour Périgord sauce round them, and serve.