Stewed Chicken, Villeroy

Seasoned chicken simmered in marechale sauce and tarragon vinegar.

Take a couple of chickens, draw and singe; remove the breast-bones and stuff them with a mixture of butter, lemon juice (the juice of half a lemon will be enough), salt and pepper to taste; tie them up in shape with string and put into a saucepan of water. Pour a little marechale sauce into another pan; also three or four tablespoonfuls of tarragon vinegar; place this pan on a sharp fire and let the liquor reduce quickly to half its original bulk, then add six tablespoonfuls of veloute sauce, sprinkle a little salt and pepper over to taste; add the yolks of two eggs and mix thoroughly. In the meantime place some slices of lemon and bacon over the chickens in the saucepan and put a few slices around them, place the pan over a good fire and cook for half an hour, when the meat should be done. Lay the chickens on a dish, having previously removed the string and drained them, add a lump of butter to the sauce, work it well, pour it over them, and serve.