No. 592 Petits Poussins à la Vénitienne.
Truss, lard, and braise two chickens as before, dress them on a dish, and have ready the following sauce: put two tablespoonfuls of chopped eschalots in a stewpan, with one of salad oil, pass them a few minutes over the fire, then add two glasses of sherry, reduce to half, add a pint and a half of white sauce (No. 7), and half a pint of white stock, reduce it till it comes to a proper consistency, add one tablespoonful of chopped mushrooms, one of chopped truffles, and one of chopped parsley; season with a little sugar and salt, throw in twelve fine cockscombs ready dressed, squeeze a little lemon-juice in, and finish with half a gill of cream, sauce over and serve.