Chickens a l'Hoteliere—Roasted

Peel twenty medium fresh mushroom heads, empty out the insides and stuff them as explained in No. 650. Roast two tender chickens on the spit before a good fire, basting them over with butter. Chop up the mushroom ends and put them in a saucepan with thyme and bay leaf, minced shallots, two gills of white wine and two gills of gravy (No. 404); cover the pan and cook over a slow fire for ten minutes, then strain the liquid through a sieve and reduce it to the consistency of a half-glaze, adding four tablespoonfuls of melted glaze (No. 402) and two of Madeira wine; boil up the sauce for two minutes and remove it on one side to finish with butter. Salt and untruss the chickens, cut each one into five pieces and dress them pyramidically on a dish; surround with the stuffed mushrooms and pour the sauce over the chickens.