No. 820 Petits Poulets Printaniers sauté aux truffes.
Procure two spring chickens, cut each one in halves, then again divide the wings from the legs, thus making eight pieces of the two; cut off the legs just above the knuckle, break the back-bones with a knife, put half a pound of butter in a flat stewpan, let it melt, lay in the pieces of chicken, let them remain over a slow fire until they become rather brown, then turn them, let them remain until the other side is browned, then pour off as much of the butter as possible, and add a pint of brown sauce (No. 1) with ten spoonfuls of consommé, place it again over the fire, and when boiling throw in four large truffles cut in thin slices and a little sugar, keep moving them round gently till the sauce adheres to the pieces; then take them out, dress as elevated as possible, sauce over and serve. Poulet printanier sauté aux champignons, and ditto aux olives, are done precisely the same, only substituting twenty stoned olives, or thirty heads of mushrooms, for the truffles.