Chicken Breasts a la Chevreuse

Dip the breasts of two or three chickens in boiling water, lard them with some fillets of ham, and truffles cut the size shown (No. 4, Fig. 52), braise and as soon as cooked drain and arrange them against a triangle-shaped bread support; between each chicken lay a group of truffles, one of olives and another of quenelles; pour some supreme sauce (No. 547) around them and serve more in a sauce-boat.