Truss and broil four chickens precisely as in the last, and have ready the following sauce: put three tablespoonfuls of tarragon vinegar into a stewpan, with a small piece of glaze, half a pint of brown sauce (No. 1), and twenty tablespoonfuls of consommé (No. 134), reduce ten minutes until forming a demi-glace, pour the sauce in the dish, glaze the chickens, dish them upon the sauce and serve.
No. 533. Goose à la Chipolata.
Truss your goose nicely, and lard the breast (with lardons of fat bacon three inches long) here and there slantwise, then proceed exactly as for turkey à la chipolata (No. 512).
No. 534. Goose stuffed with chesnuts.
Procure a fine goose, truss it, chop the liver very fine, cut an onion in small dice, put them in a stewpan, with the liver, and a quarter of a pound of scraped fat bacon, pass them over a slow fire for ten minutes or a little longer, have ready roasted and peeled thirty fine chesnuts, put them in the stewpan, with two bay-leaves, let them stew slowly over the fire half an hour, season with pepper, salt, and sugar, and when nearly cold stuff the inside of the goose, which sew up at both ends; roast an hour and a half in vegetables, and just before it is done take away the paper and vegetables and let it get a nice light-brown colour, dress on a dish and serve a sauce au jus de tomates (No. 12), in which you have introduced two tablespoonfuls of apple jelly; a little sage may be added to the above preparation if approved of.
No. 535. Goose à la Portugaise.
Prepare your goose, then peel four Portugal onions, cut them in thin slices and put them into a stewpan with a quarter of a pound of butter; let them simmer over a slow fire until quite tender, then add a tablespoonful of flour, a little pepper, salt, grated nutmeg, and sugar, with half a pint of white sauce (No. 7); boil altogether twenty minutes, then stir in the yolks of two eggs and put it out on a dish to cool, stuff the goose with it, which roast as in the last, dress upon your dish with ten stewed Portugal onions and sauce as directed for stewed rump of beef à la Portugaise (No. 431).
No. 536. Ducklings aux olives.
Roast four small ducklings in vegetables; have ready a croustade cut in the shape of a vase, set it on a few mashed potatoes in the centre of the dish, dress the ducklings with their tails towards it, and have ready the following sauce: put two quarts of demi-glace (No. 9) in a stewpan, when it boils have ready turned sixty French olives, which throw into it, season with half a tablespoonful of sugar, when very hot put the olives on the top of the croustade, pour the sauce over and serve directly.