No. 524 Petits Poulets à la Périgord à blanc.
Scrape four ounces of fat bacon, which put into a stewpan, with two bay-leaves, three cloves, and a blade of mace, set over the fire to melt, and when quite hot take out the spice and bay-leaves, add ten large truffles cut in slices, and four chopped very fine, with a quart of white sauce (No. 7), place it over the fire to reduce, keeping it stirred until becoming very thick, finish with two yolks of eggs and place it on a dish to cool; procure four nice spring chickens, detach the skin from the breasts without breaking, force the above preparation under the skins, sew the skin down (but not too tight, or it would burst in roasting), roast them in vegetables as usual; have ready a croustade in the form of a vase, which place in the centre of your dish filled with fine truffles warmed in strong stock, dress the chickens with taste around it, first draining them upon a cloth, glaze lightly, and have ready the following sauce: put two quarts of white sauce (No. 7) into a stewpan, with a pint of good veal broth, place it on the fire and when boiling add six large French truffles cut in thin slices, and half a teaspoonful of sugar, reduce, keeping it stirred until becoming thickish, add half a gill of whipped cream; pour the sauce round the chickens and serve very hot.