Scrape four ounces of fat bacon, which put into a stewpan, with two
bay-leaves, three cloves, and a blade of mace, set over the fire to
melt, and when quite hot take out the spice and bay-leaves, add ten
large truffles cut in slices, and four chopped very fine, with a quart
of white sauce (No. 7), place it over the fire to reduce, keeping it
stirred until becoming very thick, finish with two yolks of eggs and
place it on a dish to cool; procure four nice spring chickens, detach
the skin from the breasts without breaking, force the above preparation
under the skins, sew the skin down (but not too tight, or it would burst
in roasting), roast them in vegetables as usual; have ready a croustade
in the form of a vase, which place in the centre of your dish filled
with fine truffles warmed in strong stock, dress the chickens with taste
around it, first draining them upon a cloth, glaze lightly, and have
ready the following sauce: put two quarts of white sauce (No. 7) into a
stewpan, with a pint of good veal broth, place it on the fire and when
boiling add six large French truffles cut in thin slices, and half a
teaspoonful of sugar, reduce, keeping it stirred until becoming
thickish, add half a gill of whipped cream; pour the sauce round the
chickens and serve very hot.