Blanc de Poulet Elisabeth (Poached Chicken Breasts with Iced Oysters and Truffle)

Ingredients

• 2 small chickens
• butter
• lemon juice
• 1 low pad of bread
• 12 oysters
• sauce suprême
• truffle

Instructions

1. Lift the suprêmes from two small chickens.
2. Poach them with butter and lemon juice.
3. Two hours or more ahead, remove both shells from a dozen oysters and keep them in full ice.
4. Put the very cold low bread pad on the dish at the last moment and arrange the suprêmes around it.
5. Pile the iced oysters quickly on the pad in a pyramid.
6. Sauce the suprêmes with sauce suprême and lay a fine slice of truffle on each.
7. Serve at once, so that the suprêmes are thoroughly hot and the oysters very cold.