Galantine of Chicken a la d'Orleans

Bone two young chickens weighing two pounds each; leave on only the white meat adhering to the breasts, and suppress the leg meats; remove some of the breast meat adhering to the skin and place it where the skin is bare. These chickens when boned and stuffed should only weigh two pounds and a half each. Fill them with quenelle forcemeat (No. 89), into which mix a salpicon of truffles, pistachios, tongue and foies-gras, all cut in quarter-inch squares; let cook in a stock (No. 194a) for two hours, unwrap, wash out the cloths and rewrap them as before; hang them up by one end on a hook, and to the other end fasten a sufficiently heavy weight; leave them hanging for twelve hours; unwrap and pare them alike, then cover with an ordinary white chaudfroid (No. 596); decorate the tops with fanciful designs of truffles dipped in half-set jelly so they adhere well to the galantines; when thoroughly fastened coat over with jelly spread over with a funnel made for this purpose (Fig. 759), and stand them against the support; place one on each side. The cup is filled with small truffles. Arrange some square of jelly around the support, and chopped jelly between the support and croutons, as shown in the drawing.