Chickens a la Marengo—Sauted

Take two chickens and prepare them exactly as for the sauted chickens (No. 1906); heat some oil in a sautoir, range in the pieces one beside the other, and set it on a brisk fire tossing them until they are of a fine color, then add a clove of crushed and chopped garlic and some mignonette. Just when prepared to serve drain off three quarters of the fat and replace it by half a pint of white wine, detaching the glaze from the pan, then add a pound of mushroom buttons, and four ounces of thickly sliced truffles, espagnole sauce (No. 414), a little meat-glaze (No. 402), a little fine tomato puree (No. 730) and lemon-juice. Dress the chickens in a pyramid form, cover over with the garnishing and trim the drumsticks and pinions with paper frills (No. 10); decorate the edges of the dish with egg-yolks fried in a small frying pan with a little oil, some half-heart small bread croutons and middling-sized trussed crawfish.