Truss and broil four chickens precisely as in the last, and have ready
the following sauce: put three tablespoonfuls of tarragon vinegar into a
stewpan, with a small piece of glaze, half a pint of brown sauce (No.
1), and twenty tablespoonfuls of consommé (No. 134), reduce ten minutes
until forming a demi-glace, pour the sauce in the dish, glaze the
chickens, dish them upon the sauce and serve.