Chickens a la d'Antin—Sauted

Prepare two small chickens of two pounds each, by cutting each one into five parts and tossing them in a sautoir with clarified butter over a moderate fire; cook when needed four artichoke bottoms, drain and mince, then put them in with the chicken, also two chopped, blanched shallots, two ounces of finely shredded cooked ham and some minced truffles and mushrooms. Pour off the fat and replace it by veloute sauce (No. 415) and meat glaze (No. 402), adding chervil, chives and a little finely cut up tarragon leaves, white wine and Madeira, reduce to a proper degree, then dress the chickens and cover with a part of the sauce, trim the drumsticks with paper frills (No. 10) and serve the remainder of the sauce separately.