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Roasted Chicken with Oyster Sauce

Pick and draw two chickens; chop fine a sufficient quantity of oysters with truffles to fill them, season with chopped parsley, spices, salt and pepper, and stuff the birds with the mixture; then truss them, lay them in a baking-pan, pour butter over, and roast in the oven. Blanch twenty or thirty oysters, put them in a stewpan with a lump of butter, a few tablespoonfuls of chopped herbs, and a small quantity of olive oil, and toss them about over the fire for about twenty minutes. Mix one wineglassful of white wine and about a teacupful of stock with the oysters, put in half an ounce of butter kneaded with half a tablespoonful of flour, and stir it over the fire until thick. When the chickens are cooked, remove them from the oven, untruss, place them on a hot dish, arrange the oysters around with slices of lemon, pour the sauce over, and serve.