Chicken Fricassee a la Favorite

Prepare and cut up the chickens the same as for the plain fricassee (No. 1861); soak the pieces for half an hour, then drain and return them to the saucepan to moisten with white broth (No. 194a): cook the chicken, drain it in a colander, and run the liquid through a napkin; put it back on the fire to reduce to half adding eight gills of veloute sauce (No. 415), then reduce once more until the sauce adheres to the spoon, afterward finish with egg-yolks and butter. Strain through a tammy, and keep hot in a bain-marie. Wash thoroughly the pieces of cooked chicken in cold water; pare nicely, and place them in the sauce; after they are well heated, dress and garnish around with a cluster of carrot balls half an inch in diameter, blanched and cooked in white stock (No. 194a) and a little sugar, also small white onions cooked in white broth. Decorate the outside with small flat egg-plant croquettes containing mushrooms and truffles, and use also trussed crawfish for the ornamentation.