Chickens a la Leonia—Boiled

Have very tender two-pound chickens, prepare and truss them as for an entree and range them in a saucepan with stock (No. 194a) to cook slowly; when done cut each chicken into five pieces; two legs, two wings, and one of the breast bones. Fry lightly in butter one shallot or half a medium onion, add four ounces of dried mushrooms, softened in water and chopped up finely, also a bunch of parsley garnished with thyme and bay leaf, moisten with two gills of white wine and a pint of veloute sauce (No. 415); skim the top properly for fifteen to twenty minutes, then take out the parsley and pour in a pint of tomato sauce (No. 549) and a quarter of a pound of lean ham cut in three-sixteenths inch squares, let the sauce reduce until quite thick, add the pieces of chicken and when thoroughly warm, dress with the sauce, bestrewing the surface with chopped parsley.