Chickens a la Stuyvesant—Poele

Have two good chickens weighing three pounds each; truss them for entree (No. 178) and cook them as explained under the heading to poeler (No. 12); when done properly, drain, untruss and cut them up into five or six pieces, dress them in a pyramid form on a layer of forcemeat three-quarters of an inch thick, poached on the same dish intended for the table, and surround with a circle of channeled mushrooms (No. 118), new carrots cut pear-shaped and blanched, then cooked in stock (No. 194a) with a little sugar; throw some very small cooked green peas over the whole, also a printaniere sauce (No. 546) and send to the table with some of the same sauce served separately.