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1
Finely chop the shallot and garlic and put them in a saucepan with the madeira. Bring to a boil and then turn down to simmer until the madeira has reduced by a half. Add the veal stock, bring to the boil again, lower heat to a low boil and reduce by half again.
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2
Add the truffle/morels, the butter and salt and pepper to taste. Cover and set aside until ready to serve.
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3
Make sure the sweetbreads do not have their covering of thick membrane. If they do, just parboil them for 1 minute, leave to cool, then cut and peel off the membrane.
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4
Saute the sweetbreads, garlic and shallots in half of the butter until lightly brown, about 5 minutes. Roughly chop and mix with the mushrooms and parsley, add salt and pepper to taste and set aside.
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5
Put each breast of chicken between 2 pieces of plastic wrap. Pound the chicken with a saucepan or rolling pin until very thin all over. Take away the plastic and season both sides with salt and pepper.
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6
Spread half of the sweetbread mixture onto each chicken breast, then roll tightly into a sausage shape. Wrap tightly in plastic wrap, twisting the ends as tightly as possible.
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7
Poach the chicken breasts in their wrappings for 20 minutes in a pot of just simmering water. Take out and let cool slightly.
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8
Unwrap the chicken, then fry in a hot pan with the remainder of the butter, until coloured all over.
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9
Reheat the Perigueux sauce.
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10
To serve, cut each chicken breast on a diagonal, then cover with sauce and scatter the mushrooms around the plate. Serve with side dishes of your choice.
