Sauté 6 cooked artichoke bottoms in butter and arrange them in a circle on a warm serving dish. Pill the small hollow of each artichoke with diced truffles and place a paupiette on top. Cook the liquid in the pan until it is reduced to half. Add 2 cups Mornay sauce (see March, 1953), mix well with a wire whisk, and fold in 2 tablespoons whipped cream. Pour the sauce over the fish and glaze under the broiler flame. Place a slice of truffle on each paupiette and a bouquet of 4 or 5 cooked asparagus tips between them.
Breast of Chicken Queen Elizabeth
Remove the breasts from 3 chickens, each weighing from 2 ¾ to 3 pounds, and trim off the skin. Separate the top filer section of each breast from the smaller one lying beneath. Flatten each filet a little with a small mallet or the broad side of a knife. The smaller filet, which is thicker, should be flattened until it spreads to the same size as the upper one. Cut 6 thin slices each of ham and Swiss cheese the same size as the filets. Put the filets together with 1 slice each of ham and cheese between. Moisten the edges of the filets with beaten egg to hold them together securely. Roll the breasts in flour, and shake off the excess.
Melt 3 tablespoons butter in a shallow pan large enough to hold the filets side by side. Sauté the filers in the butter for 10 to 12 minutes, or until golden brown on one side. Turn and continue to sauté for 5 to 6 minutes, or until the chicken breasts are done. Put them on a serving platter and keep warm until ready to serve.
To the butter in the pan in which the chicken was cooked, add ½ pound of small mushrooms, 1 teaspoon chopped shallots, and 1/3 cup dry white wine, and cook until the liquid is reduced to half. Peel 4 of 5 firm tomatoes, cut them in half, and squeeze gently to remove the seeds and juice. Chop the tomatoes coarsely and add them to the pan with the mushrooms. Cook briskly until most of the liquid is cooked away, bur do not let the tomatoes become mushy. Add 1 cup sweet cream and continue to cook until the cream is reduced to half. Add 1 cup cream sauce (see January, 1953) and correct the seasoning with salt. Pour the sauce over the chicken and sprinkle with finely chopped parsley. Garnish the platter with 6 small molds of rice and top each rice mold with a slice of truffle. Place water cress at ends of the platter.
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