Brown the onions with the lard, without burning, in a frying pan. Put the onions aside. In the same frying pan, fry the cock cut into pieces. Drain the pieces and place into a casserole, sprinkle with brandy. Leave to infuse for 5 minutes. Add the bouquet garni, shallots, garlic clove, clove, a pinch of grated nutmeg, salt and papper. Moisten with the red wine. Cover, bring to a boil and cook gently for about 50 minutes. Meanwhile, work together the butter and the flour. Take out the pieces of cock, keep warm in a serving dish. Put the sauce through a fine sieve. Remove from the heat and combine in the butter and flour paste, beating continously; heat again, bring to a boil, add the onions. Remove from the heat again and thicken with the blood, thinned with a little vinegar. The sauce must not be allowed to boil anymore. Coat the pieces of cock with this sauce and decorate the dish with triangles of sandwich loaf, deep-fried in oil.
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1 cock weighing 4 to 4 1/2 lbs
6 slices sandwich loaf
15 small onions
2 shallots
1 clove garlic
1/4 cup lard
1/4 cup butter
1 small glass brandy
3 level tbsp flour
1 bouquet garni
1 clove
nutmeg
1 bottle Chinon wine
7 tbsp chicken blood or, if not available, pig blood
