Cut up two chickens into nice joints, throw them into lukewarm water with a pinch of salt added, and let them blanch for ten minutes, then drain them dry, dip them in flour, and fry a light brown in a little butter. Take one quart of milk and the same of stock, place in a stewpan with one onion, one carrot, a few allspice, a blade of mace, some seasoning, and a little grated nutmeg; boil together forty minutes, thicken with a little roux, and strain through a fine hair sieve; place the joints of chicken in the sauce, add a tin of preserved mushrooms and a glass of sherry, simmer together for forty minutes; place in a stewpan a tin of preserved green peas, a little seasoning, one ounce butter, and a little grated nutmeg, make a border round each entree-dish with some mashed potatoes, place the supreme in the centre, and place the peas round the potato border, and then the entree is ready.