Poulet sauté Fédora (Sautéed Chicken with Truffles, Cream and Asparagus Tips)

Ingredients

• chicken
• butter
• 125 grammes raw truffles
• 1 decilitre cream
• 3 spoonfuls sauce Béchamel
• 50 grammes Beurre d'écrevisse
• a dash of lemon juice
• a point of Cayenne
• asparagus tips

Instructions

1. Cook the chicken in butter à blanc, with the sliced raw truffles, and dress it.
2. Deglaze the sautoir with the cream, add the sauce Béchamel and reduce by half.
3. Off the fire, finish with the Beurre d'écrevisse, a dash of lemon juice and a point of Cayenne.
4. Pour the sauce over the chicken.
5. Surround the chicken with bouquets of asparagus tips bound with butter — or, alternatively, cook the tips to be ready just at the moment, drain them thoroughly without refreshing them, and mix them straight into the sauce.