Chicken, Bechamel Sauce

Put into a large saucepan two onions cut in quarters with one ounce of butter and fry for a few minutes. Cut about a pound and a half or two pounds of fillet of veal into small pieces and put these in with the onions, also two chickens from which the fillets have been removed, seasoning them with salt and pepper; fry the meats for a few minutes, then dredge in half a pound of flour, stir it over the fire and pour in gradually three quarts of stock, add a bunch of sweet herbs and continue stirring until it boils. Move the stewpan to the side of the fire, put on the lid and let the contents simmer for two hours. The fat should be skimmed off frequently. Strain the sauce through a fine hair sieve into another stewpan and boil it quickly, adding a pint of thick cream in three separate portions. When the sauce is reduced to such a consistency that it coats the spoon, strain it through a broth napkin into a basin, and stir it until cold.