Chickens or Fowls a la Romaine

Truss two small chickens as for boiling, and put them in a stewpan with a clove of garlic, bay-leaf and thyme, half a gill of salad-oil, a pinch of cayenne and salt; cover the stewpan, and set it over a slow fire to simmer gently, taking care to turn the chickens over frequently, so as to colour them equally of a light-brown all over alike; and when done, remove the bay-leaf and thyme; pour off the oil; add some conserve of tomatas, a piece of glaze, a glass of madeira, some truffles and the juice of a lemon; simmer altogether over the fire for ten minutes; dish up the chickens with the truffles and sauce, and serve dressed macaroni separately.