Fricassee Chaudfroid

Boil a chicken in some white veal stock, and use the stock to make some highly-seasoned and stiffly-reduced Allemande sauce, No. 17; cut up the chicken into small neat joints; mask them all over with the sauce, and place them on a dish to become cold, and set firm; dish them up in a pyramidal pile; garnish and ornament with aspic jelly.