No. 594 Petits Poussins au jus d’estragon.
Braise two chickens as directed for à la Moscovite (No. 589), but they will not require larding, and completely cover them with stock; when done pass the stock through a tammie into another stewpan, place it on the fire, skim off all the fat, and clarify it as directed (No. 134), place it again on the fire and reduce it to a very thin glaze, add two tablespoonfuls of vinegar, and half a one of sugar, throw in twenty leaves of tarragon, boil altogether two minutes, dress the chickens on a dish, sauce over and serve.
For petits poussins à la maréchale, and ditto à la tartare, see Removes, Nos. 532, 531.