Fillet two fowls but leave the pinions of the wings attached to them,
lard and braise as directed for filets de poulardes à la Marie Stuart
(No. 793), cut off the legs nicely, and take out the thigh-bone, leaving
the leg-bone, but cutting it off above the knuckle; cut each back also
into two pieces and trim neatly, put the legs and pieces of back into a
stewpan, just cover them with one pint of water and two of stock, add a
little pepper, salt, and a small bunch of parsley, thyme, and bay-leaf,
with an onion in slices, and two cloves, set them over the fire, let
simmer twenty minutes, and skim well; then take out the pieces and put
them on a cloth to dry, trim neatly and place them into another stewpan
with two ounces of fresh butter, pass them five minutes over the fire,
then add one tablespoonful of flour, mix well; you have previously
passed the stock you boiled the fowl in through a cloth, pour it over
the fricassée, which keep stirred till boiling, then stand it at the
corner to simmer, skim well, it requires to be rather thin, let simmer
nearly an hour, then take out the pieces very carefully and place them
in another stewpan, put a spoonful of chopped mushrooms in the sauce,
reduce till it adheres to the back of the spoon, pass it through a
tammie over the pieces of fowl, place it again on the fire, add twelve
cockscombs, twelve mushrooms, and twelve slices of truffles, let simmer
a minute, finish with a liaison of one yolk of egg mixed with three
tablespoonfuls of milk, take it off the fire immediately, put a little
mashed potatoes in the bottom of your dish, take out the four pieces of
back, place two in the centre of the dish and two others over to form a
square, stand the four legs upright around, drain the four fillets on a
cloth, (let them be a nice colour,) and dress them over; place the
garniture from the sauce on the top to form a pyramid, sauce over the
legs and round, glaze the fillets lightly and serve.