Chickens Sauted a la Sherman

Incrust a fancy border mold in chopped ice, having it decorated with truffles and egg-white; coat the decoration with a thick layer of jelly and fill the center with slices of tongue, mushrooms, ham and truffles; pour the sauce obtained from the chicken over, and let get cold, then mask with a thick layer of jelly to finish filling the mold; have this get quite hard. Cut up four young chickens, each weighing a pound and a half, they must be well drawn, singed and cleaned; take four pieces from each, namely, two wings and two legs, pare and saute in butter to a fine color; drain off the butter when done and detach the glaze with a little Madeira wine and espagnole sauce (No. 414); when the whole is reduced to perfection mix in an ounce of isinglass dissolved in a little broth (No. 194a); this sauce when cold should be of the consistency of a lightly thickened chaudfroid. Take out the chickens, strain the sauce through a tammy, remove a part of it, and into it mix some unsmoked red beef tongue, mushrooms, truffles and lean cooked ham, all cut in eighth of an inch thick by one and a quarter to one and a half inches in diameter slices, adding the chicken to the remainder of the sauce. Unmold the border, and when the chicken has cooled in its sauce dress it inside the border, and finish covering with the nearly cold sauce. Garnish around with a border of jelly Croutons (No. 2442). Keep the dish in the ice-box, and cover entirely with the nearly cold jelly applied with a brush. Decorate with fancy paper frills (No. 10), then serve.