Into a stewpan put one quart of stock, a blade of mace, one onion, and one carrot cut up, a piece of celery, a sprig of thyme, and some seasoning; lay in three small or two large fowls, prick them all over the breast with a needle; bring them to the boil and simmer thirty-five minutes; when cooked, pour the gravy from them into another stewpan; thicken it with a little roux; add a glass of port wine; strain it, and add a tin of macedoine vegetables; place the the fowls on the dish, glaze the breasts, and pour the sauce round them; place four small heaps of Brussels sprouts round them for garnish; serve very hot.