2 whole chickens (fillets removed — see note on technique)
6 to 12 slices truffle (enough to fill incisions in each fillet, plus extra for garnish)
1 Chicken forcemeat (quantity as needed to pipe garnish)
1 cup (80 ml) White Stock
1 Buttered parchment paper (to cover pan)
1 Grease or fat (to grease pan)
1 Supreme Sauce or Bechamel Sauce (for serving)
Instructions
1. Remove the fillets (both the large fillet and the small tenderloin fillet) from 2 chickens following the technique described in the source book. Each chicken yields one large fillet (suprême) and one small fillet (tenderloin), for a total of 4 large and 4 small fillets.
2. Using a sharp knife, make 6 parallel slanting incisions along the length of each large fillet, cutting just deep enough to hold a truffle slice without cutting through the fillet.
3. Insert one slice of truffle into each incision, positioning the truffle so that the exposed edge protrudes slightly and has been cut into decorative points along its edge.
4. Lay each small tenderloin fillet on top of its corresponding large fillet.
5. Prepare the Chicken Forcemeat (a finely ground, seasoned chicken mixture bound with fat and sometimes cream or egg) and fit a pastry bag with a decorative tube. Pipe the forcemeat around the assembled fillets as a garnish. Arrange additional truffle pieces cut into small decorative shapes around the fillets.
6. Heat the oven to 425°F (220°C).
7. Grease a shallow baking pan (a 9x13-inch / 23x33 cm pan is suitable for 4 assembled cutlets; see notes). Arrange the assembled cutlets in the pan. Add 1/3 cup (80 ml) White Stock to the pan. Cover tightly with buttered parchment paper.
8. Bake at 425°F (220°C) for 15 to 18 minutes, until the chicken is cooked through: the flesh should feel firm to the touch, show no translucency when the thickest part is pierced, and register an internal temperature of 165°F (74°C) on an instant-read thermometer. The forcemeat garnish should be set and lightly firm.
9. Remove the buttered paper. Transfer the cutlets to a warmed serving platter. Serve immediately with Supreme Sauce or Bechamel Sauce poured around or alongside.
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