Chicken Fillets or Breasts a la Toulouse

Pare twelve raw chicken fillets; take off the minion fillets, cut in the large fillet a deep gash lengthwise without separating the pieces, turn the meat over so that the gashed part is now outside and fill in the inside with a well mixed quenelle forcemeat (No. 89) and foies-gras that has been passed through a sieve half of each, having as much as would make an inch and a half diameter ball; envelop well this dressing in the flesh of the fillet, shaping them into pretty ovals and well rounded on the top (Fig. 364); put in more or less forcemeat, according to the size of the fillet so that when they are finished they look all alike; lay on top of each of these a small minion fillet streaked by cutting six incisions and placing in each one a thin slice of truffle proportioned to the size of the minion fillet. Cover the bottom of sautoir with clarified butter, lay over the chicken fillets at equal distances apart, pour over more melted butter and cover with a strong buttered paper; cook them in a slow oven for twelve to fifteen minutes, drain, trim with favor frills (No. 10) and dress in a circle; pour into the center a Toulouse garnishing (No. 766).