Supreme of Chicken, Toulouse Style

Mushroom and truffle stuffed chicken cutlets in a Toulouse and Madeira sauce.

Take three chickens, singe, draw and wipe; remove the skin from the breasts; make an incision on top of the breastbone from end to end and with a sharp knife carefully cut off the entire breast on each side, including the small wing bone, which must not be separated. Under each breast will be found a small fillet; carefully remove it and place on a dish for future use. With a sharp knife make an incision three inches in length by one inch in depth in each breast at the thinner end, season the insides with salt and pepper equally distributed and stuff them with two ounces of chicken forcemeat mixed with two truffles and four mushrooms also finely sliced. Butter a copper sautepan and lay in gently the six breasts. Take each small fillet and press it gently with the fingers to give it shape; then make six small slanting incisions on top of each and insert in these slices of truffle cut with a tube half an inch in diameter. Slightly moisten the top of every breast with water, carefully arrange one fillet on top of each lengthwise and sprinkle over a little clarified butter, using a feather brush. Pour into the pan but not over the supreme a quarter of a wineglassful of Madeira wine and two tablespoonfuls of mushroom liquor, tightly cover with the lid and place it in the hot oven for ten minutes. Pour one pint of hot Toulouse garnishing on a hot dish, take out the supreme from the oven, neatly arrange it over the garnish, adjust paper ruffles on each wing bone, and serve at once.