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Poitrines De Poulets, Loubet

Take from jar all the chicken breasts left over from day before yesterday and thoroughly drain on a cloth. Place the marinade of the chicken in a saucepan and reduce on the range to one-third the quantity. Then strain it through a cheesecloth into a bowl. Place one and a half tablespoons melted butter in a cocotte dish on the fire and when the butter is thoroughly hot add the chicken and let brown to a nice golden colour, turning the pieces once in a while. Remove all the butter from the pan, add two tablespoons good cognac, set fire to it and burn as long as it lasts; then pour in the reduced marinade; add one very small, peeled, red carrot, one branch white celery, four peeled, well-washed and dried fresh mushrooms and one truffle, all cut into very thin julienne strips, also adding two medium, crushed red tomatoes. Tie in a bunch two branches chervil, one branch parsley, one clove and half bean sound garlic and add to the chicken. Season with half teaspoon salt and two saltspoons white pepper; lightly mix; cover the pan and set in the oven to bake for thirty-five minutes. Remove, take up the tied herbs and send to the table covered.