Chickens, Tomato Conde Sauce—Stuffed

Roast some chickens, when cooked and cold, remove the breast meat, carefully leaving the other part of the chicken intact, cut these breasts into dice, also half as much mushrooms as there is chicken and half as many truffles as mushrooms, all cut in three-sixteenths of an inch squares. Put this salpicon into a bechamel sauce (No. 409), well reduced with the mushroom broth, then use it to replace the breasts in the chickens, rounding it well on the top; cover the whole with bechamel sauce (No. 409), besprinkle with bread-crumbs and a little grated parmesan cheese, pour on some clarified butter and set the chickens in a slack oven to brown slightly. Dress them on a garnishing of noodles sauted in butter (No. 2972), and well browned, and serve at the same time a sauce-boat of clear tomato conde sauce (No. 550).