Roast four spring chickens in vegetables, have ready some young carrots,
turnips, and onions, stewed as directed (No. 428); make a small border
of mashed potatoes round the dish, dress the vegetables with taste upon
it, variegating them with peas or asparagus heads boiled very green,
dress the chickens in the centre and have ready the following sauce: put
two quarts of demi-glace (No. 9) into a stewpan, reduce well over the
fire, keeping it stirred, add half a teaspoonful of sugar and the glaze
from the vegetables, reduce again till it adheres to the back of the
spoon, pour over the chickens and vegetables, and serve very hot.