Shells of Chicken a la Shaw

Cook two tender chickens, each one to weigh two pounds and a half, in a white wine mirepoix stock (No. 419), and when done strain the stock over and let get cold in this; then suppress the skin, fat and bones and cut up the meat into five-eighths inch squares. Cook the livers with the fat skimmed from the mirepoix stock and chop them up when cold; also chop up six hard-boiled eggs, the yolks and whites separately. Put the chicken meat into a sautoir with the chopped livers and eggs, season with salt, pepper and nutmeg. Place two ounces of butter in a saucepan with two ounces of flour, stir it well, then remove the saucepan from the fire and mix into it the stock from the chickens, having two gills of it; then boil it up, stirring continuously, and add a gill of cream; simmer the whole and thicken with six egg-yolks diluted with a little cream without allowing it to boil, rolling the ingredients into the sauce while tossing without using any spoon, and season properly; lastly add a glassful of sherry and half a teaspoonful of lemon juice; fill up the shells, dredge over parmesan cheese and color in a hot oven or under the salamander (Fig. 123).