Cold prairie chicken with sauce (delicious)

(Recipe #160, page 116)

Quarter the cold birds, lay them on an appropriate platter, and pour the following sauce over them: 3–4 tablespoons of good salad oil, 2–3 tablespoons of white calf’s foot jelly [calves’ feet in aspic], 2 tablespoons of tarragon vinegar, very finely minced shallots and tarragon, some pepper and salt. Stir together until the sauce thickens.

Translated by David Green.

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