Procure four spring chickens, roast them in vegetables, but just before
they are done take off all the paper and vegetables and let them get a
nice gold colour; prepare and poach a piece of forcemeat (No. 120) four
inches square, and another two inches square, place the smaller one upon
the larger in the centre of the dish, dress the chickens by placing the
tails upon the forcemeat and the breasts towards the edges of the dish;
you have previously peeled and turned twelve Jerusalem artichokes in the
shape of pears, and stewed in white stock, place three at the breast of
each chicken, and a piece of boiled cauliflower between each at the
tail, build some Brussels sprouts pyramidically at the top, and sauce
with macédoine de légumes à brun (No. 99).
Fowls may be dressed in the same manner as the chickens and are used
when chickens cannot be obtained.