Attereaux of Chicken a la d'Antin

Braise the chickens and leave them to cool in their stock; remove the fillets, pare them of their fat, and take away all the skin and bones; cut them up into three-sixteenths of an inch thick slices, and then into one inch squares. Cut up some mushrooms the same size and thickness, and as much truffles; put all of these in a dish and cover with allemande sauce (No. 407), having it well reduced; mix into this sauce some chervil chopped finely and cooked colorless in butter, also some fresh mushrooms, truffles, and a little chopped parsley and tarragon. When the ingredients are almost cold, thread first a square of chicken, then one of mushroom, and one of truffle; cover evenly with the remainder of the sauce, having it nearly cold; let cool off completely, pare them of uniform shape then roll in bread-crumbs, dip in beaten egg smoothing the bread-crumbs neatly with the blade of a knife, and fry in hot frying fat until they attain a fine color, and the heat has penetrated them throughout. Dress on a folded napkin with fried parsley on top.