Chicken Fillets or Breasts au Supreme

Select six medium chickens of two pounds each, remove the large fillets, also their skin and epidermis; pare these into half hearts and range in a buttered sautoir; on top of the thickest part of these lay the minion fillet in a half circle after it has been scored; pour over butter and the juice of a lemon, cover with a buttered paper and cook in a hot oven. Set some superme sauce (No. 547) and chicken glaze (No. 389) in a sautoir and just when ready to serve stir in fresh butter, cream and six ounces of peeled and sliced truffles. Trim all the fillets with favor frills (No..10) and dress them in a circle filling in the inside with the sliced truffles and sauce. Serve a sauce-boat of supreme sauce (No. 547) at the same time.