3209 Poulet Sauté Fédora

Method

Season the pieces of chicken and cook in butter without colour together with 125 g ( oz) sliced raw truffle. When cooked, arrange in a deep dish.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) cream, add 3 tbs Sauce Béchamel and reduce by half.

Finish away from the heat with 50 g (2 oz) Crayfish Butter; a little lemon juice and a touch of Cayenne.

Pour over the chicken and surround with bouquets of buttered asparagus tips.

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