Colour 100 g (3½ oz) diced raw ham and 150 g (5 oz) quartered mushrooms in butter. Remove and sauté the seasoned pieces of chicken in the same butter until coloured and cooked; remove and keep warm.
Deglaze the pan with 1 dl (3½ fl oz or ½ U.S. cup) white wine, add the same quantity of Sauce Demi-glace; replace the ham and mushrooms together with 20 poached stuffed olives and 100 g (3½ oz) diced truffle. Allow to simmer together for 7–8 minutes.
Mould a border of well-drained and dried plain boiled rice on a dish; place the chicken, garnish and sauce in the centre and surround the border with very small French fried eggs; or egg yolks simply coated with a thin layer of white, fried in the same manner.