Chicken, Medicis—Fried

Lard two two and a half pound very white chickens with truffles after they have been singed, drawn and well cleaned. Braise them in a saucepan lined with bardes of fat pork and moistened with mirepoix stock (No. 419) and two gills of white wine, when done, lay them in an earthenware vessel and cover with their own strained broth, leaving them thus until thoroughly cold, then cut them up into ten medium-sized pieces each, making two of each fillet, two of each leg and two of the breastbone. Place these in a vessel with two tablespoonfuls of vinegar, pepper and salt, leave them in this pickle for two hours. Heat about three pounds of good fresh lard, when very hot, dip each separate piece of chicken in frying batter (No. 137), and then in the fat to fry to a fine color, having them thoroughly warmed throughout. Drain, salt over and dress in a pyramidical form on a dish covered with a folded napkin, garnishing the top with a bunch of fried parsley. Serve a cream bechamel sauce with chopped truffles (No. 411), separately.