Chicken Fillets or Breasts a la Valencay

Pare twelve raw chicken fillets without detaching the minion fillet; cut a gash down the whole length and in the middle of each fillet without separating the parts; turn the meat inside out fill the inside space with a preparation of chopped truffles fried in butter and thickened with meat glaze then allowed to cool off and mix with one egg-yolk. Dip each one of the fillets in veloute sauce (No. 415) reduced with cream and when they are quite cold, immerse them in beaten eggs and roll in fresh white bread-crumbs; smooth them shapely with the blade of a knife. At the last moment range the fillets in a sautoir with clarified butter and brown them on both sides over a moderate fire; drain and trim with favor frills (No. 10). Dress in a circle filling the inside space with tomatoes prepared as follows: Cut medium-sized sound and peeled tomatoes into quarters, press out the juice and seeds, then fry then in butter seasoning with a little salt and sugar. Serve a half-glaze sauce (No. 413) with Madeira separately.