Boiled Chicken, Royal Style

Boiled chicken served with truffles, mushrooms and ham.

Truss two chickens as for boiling, lard their breasts thoroughly and place them in a stewpan with stock up to the larding; then cover them over with a piece of buttered paper, put a tight-fitting lid on the pan and let them gently simmer until done. While they are cooking, cut a croustade of bread in the shape of a vase, and fry it; put this in the center of the dish, place the fowls on either side, garnish the dish with a garnishing of cockscombs, truffles, mushrooms and ham, cut in fancy shapes and pour over one pint of good white sauce, previously made hot. The croustade should have fine, ornamented, fancy skewers stuck in it, upon which may be arranged some of the pieces out of the garnishing, and two or three crayfish.