Chicken Fillets Sauteed, Royal Style

Fillets of chicken sauteed with cream and bechamel sauce, served with mushrooms, quenelles and truffles.

Cut off the fillets of two chickens, which will be four large ones and four small, called minion fillets, being the inside fillets, and flatten them a little with the handle of a knife dipped in water. Remove the coarse upper skin, take out the sinews from the small fillets and dip each one separately into butter; then sprinkle them over with salt, put them into a sautepan, and fry lightly. When done take them out, drain and put them in a circle on a dish. Add a little cream and one tablespoonful or so of well-seasoned bechamel sauce to the butter in the pan. Let it thicken over the fire for a while and pour it over the fillets. Prepare a garnishing of kidneys, mushrooms, quenelles, cockscombs and truffles. Place them in the center of a dish, and serve.