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Supreme of Chicken, Calve

Singe, cut head and feet off three one-and-a-half-pound spring chickens. Remove legs from bodies, place on a plate and keep in icebox for to-morrow's luncheon. Carefully lift up, cut away wings and tear the skin from the breasts, season all around with a level teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg. Heat two tablespoons melted butter in a sautoire, place breasts in pan one beside another, briskly cook for two minutes on each side, then place sautoire in oven for six minutes, remove and keep hot.

Cut from a stale loaf sandwich bread six slices one-third of an inch thick, then cut each slice into heart shape the size of the breasts, toast to a nice golden colour, place on a hot dish, arrange breasts on top of toasts and keep hot. Peel, thoroughly wash and drain one pound fresh mushrooms, place in the sautoire, season with half teaspoon salt and cook eight minutes, tossing them once in a while, pour in one gill white wine and let reduce to a glace. Dress mushrooms in centre of chicken, mask surface of breasts with Bearnaise sauce, lay a very thin slice truffle on top of each and serve.