Procure two spring chickens, cut each one in halves, then again divide
the wings from the legs, thus making eight pieces of the two; cut off
the legs just above the knuckle, break the back-bones with a knife, put
half a pound of butter in a flat stewpan, let it melt, lay in the pieces
of chicken, let them remain over a slow fire until they become rather
brown, then turn them, let them remain until the other side is browned,
then pour off as much of the butter as possible, and add a pint of
brown sauce (No. 1) with ten spoonfuls of consommé, place it again over
the fire, and when boiling throw in four large truffles cut in thin
slices and a little sugar, keep moving them round gently till the sauce
adheres to the pieces; then take them out, dress as elevated as
possible, sauce over and serve. Poulet printanier sauté aux champignons,
and ditto aux olives, are done precisely the same, only substituting
twenty stoned olives, or thirty heads of mushrooms, for the truffles.