Cut up two fine, tender, raw chickens into twelve even pieces. Place them in alarge sautoire, with one quart of cold water, on a brisk fire; as soon as it comes to a boil, thoroughly skim. Season with one and a half pinches of salt, half a pinch of pepper, two cloves, and one bay-leaf, also a light bouquet (No. 254). Let boil slowly for twenty-five minutes. ' Place in another saucepan one and a half ounces of butter, which you melt on the hot range, add to it three table-spoonfuls ,of flour, thoroughly mix with a wooden spoon, while slowly cooking without browning, as the above, under no circumstances, should be allowed to get brown. Strain the broth into a bowl through a sieve. Return the pieces of chicken to the sautoire (but only the chicken), leaving it at the oven door till further action. Now add, little by little, the broth to the flour, being careful to stir continually until all added. Let boil for two minutes. Have three egg yolks in a bowl with a tablespoonful of good butter, half a gill of cold milk, and just a little cayenme pepper - no more than a third of a saltspoonful - squeezing in also the juice of half a medium-sized sound lemon. Mix all well together; and then add it to the sauce; stirring continually till all added. Heat up well, but do not allow to boil. Strain it through a sieve over the chicken. Mix well together, adding two truffles, and four mushrooms cut into small dice-shaped pieces. Dress the whole on a hot dish, arrange paper ruffles at the end of the legs, and serve with heart-shaped croutons (No. 133) around the dish.