Boudins of Chicken with Montebello Sauce

Put a pound and a quarter of chicken quenelle forcemeat (No. 89) into a vessel; smooth and mix in a quarter as much salpicon of truffles and cooked foies-gras. Lift the forcemeat with a tablespoon and push it with the finger to have it fall on a floured table; roll these pieces into sausage shapes, flatten a little on both sides with the blade of a knife, then range them at once in small quantities on a smooth and floured saucepan lid without once handling them. Place a saute pan on the fire with water, salt it when it reaches boiling point, then slide in the boudins, boil up once and remove to the side of the range, leaving in the boudins until the forcemeat hardens, then lift them out with a skimmer and lay them on a cloth, one next to the other, to wipe and pare lightly. Dip them into beaten egg, roll in fresh white bread-crumbs and place them on the bottom of a sautoir with clarified butter to brown both sides while turning them over carefully; drain and dish in a circle on a Montebello sauce (No. 502).