Chaudfroid of Chicken a la Clara Morris

Raise the fillets from six medium two-pound chickens; remove the skin and cuticle, pare them carefully into half-hearts; salt over and lay them in a buttered sautoir in such a way that all the pointed ends are in the center; cover with clarified butter and squeeze over the juice of a lemon; place them on the fire to fry without coloring, then drain and put them under a weight to press lightly; pare them again so that they are all the same shape. Bone the second joints, keeping on half of the drumstick bones, remove the sinews and season the meats with salt, pepper and nutmeg; stuff the inside with a quenelle forcemeat (No. 89), into which mix a quarter as much foies-gras rubbed through a sieve and the same quantity of truffles, tongue and pistachios cut in three-sixteenths inch squares. Enclose the dressing well and sew the skin together to envelop it completely, then place these legs in a sautoir covered with thin slices of fat pork, moisten with mirepoix and white wine stock (No. 419), cover with buttered paper and cook them in a moderate oven. When done, drain off and place them under a weight to get cold, then cover them with either a white or brown chaudfroid sauce (No. 594). Prepare a garnishing composed of cooked channeled mushrooms (No. 118), carrot balls blanched and cooked in white broth (No. 194a), and seasoned with salt, pepper, oil, vinegar and fine herbs, and some glazed truffle balls. Dress the chaudfroid around a bread support covered with ravigote butter (No. 583), and fill in the intersections with the garnishing; around lay chopped jelly and small cases filled with asparagus tops covered with green mayonnaise with fine herbs (No. 612). On the top set a round piece of glazed truffle, and around the cases a chain of lozenge-shaped jelly croutons.