Chicken Fillets Sauteed with Truffle Sauce

Chicken fillets sauteed in butter and served in a bechamel, truffle and cream sauce.

Cut the fillets off two chickens, separating the smaller from the larger ones, trim and put in a sautepan with a pat of butter and fry slowly, keeping them white; pour about three-quarters of a pint of bechamel sauce into a saucepan with half a pint of white stock and boil until thickly reduced; then strain it through a fine hair-sieve into another saucepan, add four or five sliced truffles and boil up again; then mix in a half teacupful of thick cream, and seasons with a small quantity of salt and sugar. When cooked put the fillets on a hot dish, pour the sauce over them, and serve.