Chicken a la Belle-Vue

Truss and boil off two spring-chickens, and when cold, mask them all over with white Bechamel sauce previously mixed on the ice, with a third proportion of stiff aspic jelly; place them on their dish; ornament their breasts with designs stamped out with tin cutters from thin slices of black truffle, or red tongue, or with spread leaves of tarragon and chervil; garnish round the base with some chopped aspic jelly, and a border of bold croutons of the same.

Note.—Small turkeys, large fowls, pheasants, or partridges may be treated in the same manner, for ball-suppers, &c.