1556—Poulet Sauté Gabrielle

Sauté the chicken in butter, without colouration, and dish it.

Swill with one-eighth pint of mushroom cooking-liquor; add three tablespoonfuls of Béchamel sauce, and three tablespoonfuls of cream; reduce, and finish the sauce, away from the fire, with one and one-half oz. of butter.

Pour this sauce over the chicken; sprinkle on it some very black truffle, cut julienne-fashion, and surround it with little leaves of puff-paste, baked white.