Chickens with New Vegetables-Small—Braised

Procure two small tender chickens each one to weigh a pound and a half; singe and draw, truss for an entree (No. 178), then lay them in a saucepan with melted butter and fry over a slow fire for ten to twelve minutes, turning them around and not letting them brown; moisten with a pint of stock (No. 194a); season and add a garnishing composed of small new blanched carrots and uncooked fresh green peas. Cover the saucepan and finish cooking the vegetables together with the chickens in a slack oven, occasionally adding a little hot stock (No. 194a). As soon as they are nicely done, drain, untruss and cut each one into four pieces; dress them in a pyramid form in the center of a long dish. Strain the vegetables, thicken them with butter and add a pinch of sugar; range them around the pyramid of chickens, and on both ends of the dish lay a cluster of mushrooms and one of small glazed onions.