Crepine of Chicken a la Turenne-Breasts

Pare and chop up finely half a pound of raw chicken fillets, and one pound of chopped fresh fat pork; season with an ounce of spiced salt (No. 168), and two tablespoonfuls of chopped truffles. Pound the chopped chicken, add to it the pork. Spread some pieces of "crepine" or caul fat on a napkin; divide half of the prepared forcemeat into inch and a half diameter balls, and lay on top of the crepine a fine slice of truffle, over this a forcemeat ball; flatten down to half, and place on top some minced mushrooms previously fried in butter with fine herbs, and on this lay another slice of truffle. Wrap the crepines into oval-shapes, and dip each in butter, then roll in bread-crumbs to broil over a slow fire; serve on a half-glaze sauce (No. 413) finished with mushroom essence (No. 392).