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.