No. 810 Filets de Volaille aux truffes à la Béchamel.
Proceed with the fillets as before, put fifteen spoonfuls of sauce béchamel (No. 7) in a stewpan, with eight of white stock, reduce till rather thick, then add four truffles in slices, with a little salt and sugar, when again boiling add two tablespoonfuls of good thick cream, sauce over and serve.