Singe, draw, and dry well two tender chickens of a pound and a quarter each; cut them into twelve pieces, and put them in a sautoire with one ounce of butter. Season with a good pinch of salt and half a pinch of pepper,add half a glassful of Madeira wine, reduce for one minute, then put the lid on, and let simmer for six minutes. Moisten with half a pint of veloute (No. 152), and half a cupful of mushroom liquor. Let cook for ten minutes, then put in two truffles cut into small pieces, six mushrooms, a small sweetbread, and one ounce of cooked, smoked beef-tongue, all finely chopped. Finish cooking for ten minutes longer, then take from off the fire and incorporate therein two raw egg yolks diluted in the juice of half a lemon; while adding the egg yolks gently shuffle the pan, thicken well the sauce, then serve with paper ruffles neatly arranged at the ends of the wings and legs of the chickens.