Prepare two chickens as for the above (No. 777) ; put them in a sautoire with one ounce of butter, seasoning with a good pinch of salt and half a pinch of pepper. Cook on a brisk fire for six minutes, turning the pieces of chicken frequently with a fork; moisten with half a wine-glassful of Madeira wine, reduce for one minute, then add half a pint of Espagnole sauce (No. 151). Cook for ten minutes; add half a pint of cooked macaroni cut in small pieces. Cook again for ten minutes. Nicely arrange the chicken on a hot dish, pour the gravy over, and fill six bouchees (No. 270) with the macaroni taken from the stew, also a little grated Parmesan cheese sprinkled over. Garnish the dish all around with the bouchees, adjust paper ruffles at the end of the chicken legs, and serve hot.