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Chicken Saute, Mrs. Doubleday

Cut into six even pieces each two tender spring chickens of one and a quarter pounds each. Heat in a frying pan one and a half tablespoons melted butter and add the chicken. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Fry the chicken for five minutes on each side, or until a nice golden colour. Then add eight sound, finely chopped shallots; mix well, add one tablespoon flour, a gill and a half cold milk; half gill good sherry and one gill cream; mix well with a wooden spoon. Cover the pan and let briskly cook for fifteen minutes. Add twelve slices of canned mushrooms and twelve very thin slices of truffles; gently mix and cook for five minutes more. Dress on a hot dish, with six timbales of rice, around the chicken and serve.