Braise two chickens as directed for à la Moscovite (No. 589), but they
will not require larding, and completely cover them with stock; when
done pass the stock through a tammie into another stewpan, place it on
the fire, skim off all the fat, and clarify it as directed (No. 134),
place it again on the fire and reduce it to a very thin glaze, add two
tablespoonfuls of vinegar, and half a one of sugar, throw in twenty
leaves of tarragon, boil altogether two minutes, dress the chickens on a
dish, sauce over and serve.
For petits poussins à la maréchale, and ditto à la tartare, see Removes,
Nos. 532, 531.