Chicken Fillets or Breasts a la Marceau

Remove the breasts from six chickens each one of them to weigh from a pound and a half to two pounds; suppress the skin and sinews and lift off the minion fillets to streak with truffles; pare the large fillets into half heart-shapes, and lay them in a buttered sautoir; place the minion fillets on the outer edges, pour over butter, cover with buttered paper and cook in a moderate oven. Fill with cream chicken forcemeat (No. 75) some flat quarter inch thick half heart-shaped molds, placed on a sheet of buttered paper and poach very lightly, then saute on both sides in butter and dress unmolded in a circle with the chicken fillets on top. Prepare a Marceau sauce (No. 495); when ready to serve add a little fresh butter; fill the middle of the circle with small mushroom heads fried in butter, cover over with a part of the sauce and send the remainder to accompany the dish poured into a separate sauce-boat.