Chicken Fricassee a la Chevaliere

After the chickens are singed, remove the pouch and raise the fillets whole, with the pinions; slide the blade of a keen, thin knife between the meat and skin covering the fillets, lard them over with fine shreds of pork and lay them in a lightly buttered sauteing pan. Pare the minion fillets and lard them with either truffles or tongue, then shape them into rounds, two and a quarter inches in diameter; place them in a buttered sautoir on thin slices of fat pork. Cut up the remainder of the chickens and cook them the same as for the plain chicken fricassee (No. 1861). Trim the legs and bread-crumb them. Prepare and cook a croustade the same width as the serving dish, having it three inches high, glaze the larded fillets; cook the minion fillets, and fry the legs to a nice golden color. Dress the backs and wings in the center of the croustade; cover lightly with allemande sauce (No. 407), then range the legs leaving them against the backs; place the larded fillets between these legs, and the minion fillets around; in each of the latter set a fine glazed truffle, then glaze the fillets. Serve with a veloute sauce (No. 415), thickened when ready, with egg-yolks, butter, and cream; heat well without boiling, and throw in some chopped mushrooms.