Escalops of Chicken, Financiere

Lift off the breasts from four fine chickens; remove the minion fillets, and suppress the skin; cut the breasts crosswise into three-sixteenths of an inch thick slices, pare these lightly to ovals and range them in a sautoir with clarified butter. Streak the minions with truffles, form them into circles, and place in a buttered sautoir. Saute the prepared escalops on a hot fire, drain off the butter, and add quenelles, mushrooms, truffles, and some financiere sauce (No. 464). Poach the minion fillets; dress the escalops inside a decorated chicken cream forcemeat border, or else in a croustade, and serve separately a half-glaze sauce (No. 413) with Madeira, or if for white, replace this by some good veloute sauce (No. 415).