Epigrammes of Chicken a la Volnay

Raise the fillets from four chickens, remove the minion fillets and skin, bone thoroughly and stuff the thighs, then put them into half heart-shaped bottomless molds three-eighths of an inch high, braise and leave to cool under the pressure of a weight; pare, dip in eggs and bread-crumbs and fry nicely. Saute the breasts on a moderate fire, drain and dress them in a circle alternated with the thighs, decorate with fancy favor frills (No. 10); and fill the center with a garnishing of whole chestnuts, truffles, mushrooms and cover with veloute sauce (No. 415) that has been thickened at the last moment with egg-yolks and raw cream.