Chicken, Waldorf Style

Diced white meat chicken with truffles in a cream and Madeira wine sauce.

Boil a chicken till it is tender, take it from the fire, and remove all the white meat, cutting it into dice-shaped pieces, and adding two large truffles, cut the same. Put these all into a saucepan with a pint of fresh thick cream, season with salt and pepper, and allow it to boil for twelve minutes, then thicken with two raw egg-yolks diluted in two large spoonfuls of Madeira wine. Stir this thoroughly in with the chicken, also two ounces of fresh batter added in small bits, and mingle without letting it boil again, then serve.