Chicken Fillets or Breasts a la Certosa

Clean well six good fleshy chickens; raise the fillets covered with their skin and saute them in butter. Prepare a fine Julienne (No. 318) with the red part of carrots blanched in an abundance of water, drained and fried in butter with mushrooms, cut the same shape and size, and also some truffles cut likewise. Add the Julienne to the chickens, moisten with very little broth (No. 194a), and Marsala wine, cover the saucepan and let cook in a slack oven; baste and moisten the chicken slowly, and as soon as the sauce is found to be sufficiently reduced, thicken it with veloute sauce (No. 415), egg-yolks, and cream, then dress the fillets in a pyramid, and pour the sauce over; garnish around with bread-crumb croutons cut heart-shaped, and fried in butter.