Fillets of Fowl with Asparagus

Ingredients

• 2 fat birds (chickens)
• 1 gallon water
• a few vegetables (carrots, onions, etc.)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup cream
• mushroom liquor (from boiling button mushrooms in stock)
• lemon juice
• salt
• cayenne pepper

Directions

1. Cut the birds into pieces: breasts with breast-bones and backs with legs.

2. Place the back parts in a saucepan with 1 gallon of water and bring to a boil.

3. Add the breasts and boil for about 1 hour until tender, then remove and let cool.

4. Add a few vegetables to the broth and boil until reduced by half.

5. Strain the broth into another saucepan and add 2 tablespoons each of butter and flour, mixed together.

6. Simmer the mixture gently, skimming frequently, until reduced to about 1 quart.

7. Stir in mushroom liquor, reduce again until thick, then add 1 tablespoon butter, lemon juice, salt, and cayenne pepper.

8. Boil 1 cup of cream and gradually add it to the sauce to achieve the desired consistency, then strain the sauce.