Truss, lard, and braise the chickens as directed for à la Moscovite (No.
589), only let them stew rather longer, dress on your dish, and have
ready the following sauce: peel about forty button onions, put a quarter
of an ounce of powdered sugar in a stewpan, place it on the fire, and
when the sugar melts add an ounce of butter and the onions, pass them
over a slow fire till they become tender, but they must be kept quite
white, add a quart of white sauce (No. 7), half a pint of veal stock,
and a good bunch of parsley; let it simmer until the onions are quite
done, take them out with a colander spoon and put them in another
stewpan, reduce the sauce until it becomes sufficiently thick, then pass
it through a tammie over the onions, add twenty heads of mushrooms, boil
up, and finish with two pats of butter, a little sugar, and a liaison of
two yolks of eggs; pour the sauce on your dish, dress the chickens over
and serve; you can lard and dress the fillets of two chickens as
directed (No. 792), and garnish your chickens with them.