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Chickens in Shells

Cut the fillets of some chickens into scollops, put them in a fryingpan with a piece of butter and fry them lightly. Cook an equal quantity of truffles in Madeira wine and when done divide them the same size as the scollops. Mix these together with some reduced German sauce, grate finely some breadcrumb and fry in butter until brown. Fill eight shells with the chicken mixture, cover them with the fried breadcrumbs and put them for a few minutes in a moderately warm oven. Arrange the shells on a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve.