Chicken Fillets or Breasts a la Chiselhurst

Raise the fillets from six two pound chickens; pare, suppress the skin, and lard six of them with small shreds of larding pork (No. 3, Fig 52) and the other six with slices of truffles the same size as the pork; pare the minion fillets and lard six with smaller pork lardons than those used for the fillets, and the other six with small pieces of truffles cut the same size. Lay them in two separate buttered sautoirs, the truffles in one and the larding pork in the other, having previously given the minion fillets the shape of a crescent. Cover over the truffled fillets with thin lardon of fat pork, and cook those larded with pork on a brisk fire while those with truffles are to be cooked more slowly. Dress in a circle alternating the two kinds, and fill the center with balls of truffle mingled with supreme sauce (No. 547). Place the truffled minions on top of the larded fillets and the larded minions on top of the truffled fillets: cover with a light supreme sauce, serving some of the sauce in a sauce-boat.