Truss, lard, and braise two chickens as before, dress them on a dish,
and have ready the following sauce: put two tablespoonfuls of chopped
eschalots in a stewpan, with one of salad oil, pass them a few minutes
over the fire, then add two glasses of sherry, reduce to half, add a
pint and a half of white sauce (No. 7), and half a pint of white stock,
reduce it till it comes to a proper consistency, add one tablespoonful
of chopped mushrooms, one of chopped truffles, and one of chopped
parsley; season with a little sugar and salt, throw in twelve fine
cockscombs ready dressed, squeeze a little lemon-juice in, and finish
with half a gill of cream, sauce over and serve.