Chicken Cutlets a la Clarence

Fry lightly in butter and lemon juice six well-pared chicken fillets cut into half hearts; place them under a weight to press lightly and divide each one into halves through the thickest part and trim neatly again. Bone the legs, suppress the nerves and fat and fry them in butter, then allow to cool; pound these with the same quantity of foies-gras from a terrine, adding about six egg-yolks and proper seasoning; pass this through a sieve and then mix in four tablespoonfuls of chopped truffles, a little melted glaze (No. 402) and a dash of cayenne and nutmeg. With this preparation cover both surfaces of each fillet, range them on a lightly buttered baking sheet and let get cold on ice; detach them from the sheet, heating it underneath, then roll each separate one in bread-crumbs, dip in beaten egg, roll once more in the crumbs, and smooth the breading with the blade of a knife. Plunge a few chops at a time into hot frying fat to brown nicely, then drain and insert a small favor frill (No. 10). Dress them in a circle on a forcemeat ring poached in a plain border mold (Fig. 139), hollowed on the top; in the center of the ring range minced fresh mushrooms thickened with well-reduced bechamel sauce (No. 409).