Chicken Fillets or Breasts a la Sadi-Carnot

To be made with twelve breasts. Fry a chopped shallot in butter keeping it quite colorless and add to it two tablespoonfuls of finely minced truffles, three tablespoonfuls of minced fresh mushrooms and a teaspoonful of chopped parsley; fry the whole for a few moments on the fire, then add a little chicken glaze (No. 398), season and let get partially cold before stirring in three raw egg-yolks. Remove the skin and epidermis from the breasts and cut five gashes on the top of the minion fillets; introduce in each gash a thin round of truffle half an inch in diameter form the fillets into rings and lay them in a buttered sautoir, filling their interiors with quenelle forcemeat (No. 89) and on top of this set a five-eighths of an inch round of truffle. Split the large fillets through their sides and fill them with the above preparation, then range them in a sautoir with clarified butter and lemon juice; saute, drain, garnish with favor frills (No. 10) and dress in a circle on half heart-shaped croutons of bread-crumbs fried in butter, cover with a tomato sauce (No. 549) and Bearnaise sauce (No. 433), mixed and garnish around the large fillets with the minion fillets, glazing the slices of truffles with meat glaze.