Chickens a la Bourguignonne—Sauted

Clean and singe two small chickens, then cut them up into five parts; range these in a sautoir with melted butter and oil, some shallots and mushroom peelings; season and fry to a good color on both sides; finish to cook in a slow oven being careful to withdraw the fillets and breasts as quickly as they are done, take out all the pieces from the sautoir, unglaze its bottom with a gill of Madeira and a pint of half-glaze sauce (No. 413), strain and reduce by incorporating into it slowly two gills of Burgundy wine, previously boiled in a red copper untinned pan with aromatics and mushroom peelings. When the sauce becomes succulent, pour it over the dressed chickens and surround them with a circle of round, flat croutons of bread fried in butter and having one side covered with a layer of baking forcemeat (No. 81), glazed over with a brush and kept warm at the oven door.