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Chicken Sautes, With Oyster Sauce

Cut up in the ordinary way, and after being well trimmed, place in a saucepan with some clarified butter, seasoned with pepper and salt, and fried of a light brown color. Pour off the butter, add three dozen parboiled oysters with their liquor (previously reduced in quantity by boiling), and two large gravy-spoonfuls of drawn butter sauce, a piece of glaze, and juice of half a lemon; set the whole on fire to simmer five minutes, and dish up entrée with fried croutons of bread round it.