"pain" of Chicken a la Villars

Prepare a chicken quenelle forcemeat (No. 89); dilute with a little Madeira sauce (No. 492). Butter a cylindrical-shaped low mold, decorate it with a few fanciful cuts of truffles and fill it with the forcemeat; poach by putting it in a saucepan with water to half its height; bring the water to the boiling point and poach in a slack oven; when firm to the touch in the center remove from the oven and unmold. Have the breasts and minion fillets well pared and free of sinews, then cut into escalops; saute them on a brisk fire with some minced truffles, season and drain off the butter, replacing it by a little Madeira and half-glaze (No. 400), adding two dozen small channeled mushroom heads (No. 118); when the whole is very hot dress the mushrooms around the "pain" and the escalops and truffles in the center of it. Serve a Madeira sauce (No. 492) at the same time.