Chickens Ecarlate a la Derenne

This piece is dressed on an oval wooden bottom covered with white paper and fastened on a long dish, having in the center a slightly conical-shaped wooden support also covered with paper and a hole bored in the top to hold a hatelet. Cook in water four large claves' tongues or small red beef tongues; drain and cool under a weight. Break the breast bone of four small, singed and cleaned chickens, then remove the bone and fill up the empty space with galantine forcemeat (No. 65) mixed with truffles and cooked foies-gras cut in dice; then sew up the breast skin on the back. Truss these chickens with the legs bent under the skin, lard the tops and wrap each one in a small piece of fine muslin without tightening them too much; cook for one hour in stock (No. 194a), but very slowly, so as not to spoil their shape, then let get very cold, drain and untruss. Detach the breasts from the back part of the chicken and cut them up in slices, then once across, keeping them in good shape, and return them to their original places. Lay the chickens on a grater, cover over with white chaudfroid sauce (No. 596), properly thickened, and let it get cold. Dress the chickens upright on the oval foundation laid on the dish, leaning them against the support and alternating each one with a tongue previously pared, skinned and cut in lengths, but returned to the original position, then glazed over with a brush. Surround the chickens on the base with a piping of chopped thick jelly pushed through a cornet and between every tongue and chicken lay a well-rounded peeled truffle cooked in white wine and glazed over with a brush. Lay all around the outside of the foundation triangular crusts of very clear jelly, and fasten a hatelet into the top garnished with jelly and a peeled truffle. It is advisable to serve this dish with a mayonnaise sauce (No. 606) in a separate sauce-boat.