Remove all the breast-bone from two chickens; stufl them with chicken or veal forcemeat, No. 185; truss them as for boiling; envelope them in buttered papers tied up with string; boil them for about twenty-five minutes, more or less, according to their size; and when done, remove the strings, dish them up, garnish with decorated quenelles and truffles, pour some cardinal sauce, No. 62, over the chickens, and. serve.