By Auguste Escoffier
Season the pieces of chicken and cook them in butter without colour. Arrange in a deep dish and keep warm.
Deglaze the pan with 1 dl (3½ fl oz or ½ U.S. cup) mushroom cooking liquor, add 1 dl (3½ fl oz or ½ U.S. cup) each of Sauce Béchamel and cream, and reduce by half.
Remove from the heat and finish the sauce with 50 g (2 oz) butter; pour over the chicken. Sprinkle with a Julienne of very black truffle and surround with some pale baked leaf-shapes of puff pastry.
© 1903 All rights reserved. Published by Taylor and Francis.