Chicken Breasts a la Renaissance

Pare ten chicken breasts without the minion fillets; beat them thin, then season and poach in clarified butter and the juice of a lemon laid in a sautoir, keeping them rare; drain and range them on a tray, cover with a buttered paper and set a light weight on top until they become cold. Streak the minion fillets with slices of truffles and shape them into rings; place them in a buttered sautoir and cover with buttered paper; poach in a slack oven, drain them, and when cold cover over with half-set jelly. Drain off all the butter from the pared breasts and take them up one by one with a broad fork, dip five of them into a white chaudfroid sauce (No. 596), and range them at once on a tray, keeping them slightly apart, and then put it on the ice to harden the sauce. Dissolve the remainder of the sauce in a bain-marie and add to it a puree of ravigote herbs (No. 623) pounded without any butter, but having two spoonfuls of the cold chaudfroid sauce added; strain and color with a little spinach green (No. 37). Stir this sauce on ice until of the proper thickness, and with it cover the other five fillets, the same as the first ones, and when the sauce has become cold pare off all the superfluous sauce around, then dress all these breasts in a crown-shape on a thick layer of jelly set on the dish. In the center of this crown range a pyramid of large Spanish olives stuffed with a puree of foies-gras mingled with brown chaudfroid sauce (No. 594); around dress the streaked minion fillets and in the center of each lay a small round glazed truffle.