Chickens with Oyster Sauce

Blanch four dozen medium-sized oysters in their own liquor. Bard two small chickens weighing a pound and a half each, after having them singed and trussed; run them one at the time on a slender spit, fasten well by tying the legs with twine and roast in front of a good fire basting over with melted butter; untruss, untie and cut each one either in four or five parts, pare the pieces, dress them pyramid form on a dish and cover with veloute sauce (No. 415), reduced with the oyster liquor and then with fresh cream, buttering the sauce well when off of the fire, add to it the oysters, warm them, and pour the whole over the chickens besprinkling the top with chopped parsley.