Season the pieces of chicken and cook them in butter without colour together with
Arrange the chicken and truffles in a Terrine; deglaze the pan with ¼ dl (1 fl oz or ⅛ U.S. cup) old Armagnac, add a little lemon juice and
Pour this sauce over the chicken and serve in the Terrine.
© 1903 All rights reserved. Published by Taylor and Francis.