Truss and braise two chickens as above, then have eight lambs’
sweetbreads, and eight plovers’ eggs, as directed for noix de veau à la
Prince Albert (No. 570), make a border as there described, and dress the
chickens in the centre; have ready the following sauce: put a quart of
good veal stock in a stewpan, with the trimmings and bones of a cooked
fowl, reduce it to half, pass it through a sieve into another stewpan,
skim it, then add a pint of tomata sauce (No. 37), half a pint of white
sauce, and half a teaspoonful of sugar; boil altogether ten minutes,
finish with two pats of butter, and when melted pour it over the
chickens; glaze the sweetbreads and serve.