Have ready three parts roasted in vegetables six very young spring
chickens trussed as for boiling, cover them all over with forcemeat (No.
120), throw some chopped truffles and ham lightly over, and pat them
into a flat stewpan just covered with some good veal stock, set them in
a moderate oven twenty minutes, with the cover over, and when done dress
them at the corners of the dish upon a little mashed potatoes, place a
small croustade in the centre, upon which place a nicely-cooked larded
sweetbread, glaze well, and have ready the following sauce: put two
quarts of demi-glace (No. 9) into a stewpan, with a little sugar, and
when boiling have ready a tongue (ready boiled) cut in slices the size
of half-a-crown-piece, and six large truffles also sliced, put them into
the sauce, and when very hot pour into your dish, but not over the
chickens; serve very hot.