1535—Poulet Sauté Armagnac

Cook the pieces of chicken in butter without colouration; add thereto three and one-half oz. of raw slices of truffle, and dish in a shallow cocotte.

Swill with a small glassful of old liqueur brandy; add a few drops of lemon juice and one-sixth pint of cream; heat; finish this sauce, away from the fire, with two oz. of crayfish butter, and pour it over the fowl.

Serve in the cocotte.