Larded Fillets of Chicken

Chicken fillets sauteed with bacon, minced truffles and Madeira wine.

Take ten, without removing the small or minion fillets and lard each on the smooth surface with five strips of bacon; sprinkle them over with salt and pepper, arrange them in a fryingpan close together on a few slices of bacon, add a little butter and put them on the fire for two or three minutes, then place the pan in a moderate oven and leave it for five minutes longer. Glaze them with a paste brush and cook to a good color, leaving them a little underdone. Make a mince of black truffles, with a little Madeira added; put in the center of a dish, place the fillets in a circle leaning against it, with the sharp pointed ends uppermost, and serve.