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Eighteen Button Mushrooms

One gill of Cream.

Fleurons for garnish.

Truss the chicken the same as for boiling; put it in a stewpan with enough boiling water to cover.

Boil up and remove the scum. Add the carrot, cut in slices, the onion, thyme, bayleaf, celery, parsley, cloves, peppercorns, mace, and the stock, and boil gently for about an hour, or till the fowl is quite done, then take it up and cut it into neat joints.

Meanwhile prepare the sauce. Put the butter and flour into a stewpan, and mix well together. Add the stalks and trimmings of the mushrooms and the chicken stock, first taking off the grease; stir till it boils, and let it boil gently for twenty minutes, with the lid half on; then skim off the butter which has risen to the top, and let it reduce to one pint. Flavour with lemon-juice. Add the cream, put the mushrooms and the pieces of chicken into a stewpan, tammy or strain the sauce over them, and, when quite hot, garnish with fleurons of puff paste.