Take two spring chickens and truss them as directed for poulet à la
maréchale (No. 532), put four tablespoonfuls of oil in a flat stewpan,
lay in the chickens, previously seasoned with pepper and salt, place
them over a moderate fire, put the cover on the stewpan, let them go ten
minutes till they become brown, then turn them and let remain till the
other side is browned, pour off the oil, then add a pint of brown sauce,
one bay-leaf, and a pint of good consommé, place it over the fire for a
quarter of an hour, take out the chickens, lay them on your dish and
keep hot, throw about forty heads of mushrooms into the stewpan, with a
little sugar and a clove of scraped garlick, reduce the sauce till it
becomes rather thickish; pour it over the chickens and serve.
Poulet à la Marie Stuart (No. 528),
Do. à la Périgord (No. 524),
Do. à la macédoine de legumes (No. 525),
Do. à l’Indienne (No. 526),
which are given in the Removes, may also be served for flancs, reducing
the quantity to the size of the dish.