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Classic
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page 330
afterwards chop with a knife quite fine, but not too fine. Melt fresh butter in
a pan, and put some flour in it, then poor into it strong bouillon and meat
juice, also a tablespoon full of East Indian oil. When this has boiled together
put in the chopped truffle and let it boil slowly while stirring diligently.
Make the sauce in the same manner, but dilute with bouillon, making it of
suitable consistency.
Chicken with tomato puree.
Prepare the chickens as usual, but use no parsley. Fry them light brown, cut
them in slices, put the pieces in a wreath around the plate on which they are to
be served, together with the tomato puree.
Lined chicken filets with truffle puree.
Take fat chickens and pull off the skins. Part each breast from the bone, which
may be done with a pen knife.
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Classic
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