No. 532 Petits Poussins à la Maréchal.
Truss and broil four chickens precisely as in the last, and have ready the following sauce: put three tablespoonfuls of tarragon vinegar into a stewpan, with a small piece of glaze, half a pint of brown sauce (No. 1), and twenty tablespoonfuls of consommé (No. 134), reduce ten minutes until forming a demi-glace, pour the sauce in the dish, glaze the chickens, dish them upon the sauce and serve.