Cut the spring chickens in half, quarter the carrots and leave the shallots whole. Put 2 tablespoons of butter and as much oil into a casserole. Brown the chickens slowly. Take them out, discard the fat and put butter and oil into the casserole again, brown the carrots and shallots. Put everything into the casserole again, sprinkle with the applejack, cover. Allow the meat to take the flavor for 3 or 4 minutes. Add the cider and the herbs, salt, pepper, add a dash of grated nutmeg. Cook gently for 20 minutes. As soon as the chickens are just cooked, arrange on the serving dish, keep warm over a saucepan containing hot water. Skim the fat off the sauce, add the cream and the cornstarch dissolved in a little water, bring to a boil. Squeeze in a few drops of lemon. Coat the dish with the sauce put through a sieve. Serve the remaining in a hot sauceboat. Serve with apples sautÄed in butter or baked in the oven, or with French green peas.
