Chicken Fricassee-Chaudfroid

Prepare a fricassee with a good, large chicken the same as for fricassee of chicken (No. 1861), add two dozen large mushroom heads turned and channeled (No. 118). Remove the pieces of chicken singly and suppress all the skin and most of the bone, then range them on a tray; remove the mushrooms and set them aside to get cold; strain the sauce into a small saucepan without thickening it with eggs, and let get cold while stirring, incorporating into it slowly a few spoonfuls of cold jelly, then thicken it slightly on ice, stirring it the same as a chaudfroid sauce. Take up the pieces of chicken with a fork, and immerse them thoroughly in the sauce, not having it too thick; do the same with the mushrooms, and leave to drain well; dress them as quickly as each piece is done in a pyramid form on a very cold dish; cover with half-set jelly, using a brush for the purpose, and dress the mushrooms around the chickens, surrounding these with a border of jelly pushed through a cornet. Keep the dish for one-quarter of an hour in the ice-box before serving.