Chicken a l'Aquitaine—Braised

Draw and singe a fine corn-fed chicken weighing two and a half to three pounds; break the breastbone and fill the inside with a good dressing composed of beef marrow and raw ham combined with a handful of bread-crumbs, one egg-yolk, salt and nutmeg; sew up the stomach skin at the vent and truss with the legs inside; cover with slices of fat pork and then lay it in a narrow saucepan garnished with a bunch of parsley containing two cloves, some ham trimmings and an onion; moisten to half the height of the chicken with broth and allow the liquid to boil for a few moments, then set the saucepan on a slower fire to have it cook from half to three-quarters of an hour, basting it over frequently and letting it acquire a fine color. Strain off the stock, remove its fat and reduce it with espagnole sauce (No. 414) to the consistency of a half-glaze sauce. Infuse a piece of cinnamon in a gill of Madeira wine for fifteen minutes, strain it through a napkin and add it to the sauce. Place in a saucepan some round and well-pared slices of duck's liver, some cocks'-combs and kidneys, truffles and mushrooms; pour two-thirds of the above sauce over these, then untruss the chicken and dress it with the garnishing distributed around and the remainder of the sauce served in a separate sauce-boat.