Chickens a la Finnoise—Sauted

Prepare and cook three chickens the same as for the chicken hunter's style (No. 1903); when three-quarters done, put in three ounces of chopped and blanched onion, and three ounces of small squares of ham, moisten with half a pint of stock (No. 194a) in order to detach the glaze and finish cooking the chickens; in case this moisture should be found insufficient, add a little more stock to it; season with sweet Spanish peppers, salt and paprika. Just when ready to serve pour in a pint and a half of veloute (No. 415) and half a pint of cream; reduce slowly until the chicken is thoroughly cooked, thicken with egg-yolks, cream, fresh butter and lemon juice. Dress the chickens inside a border of rice boiled in stock (No. 194a) and finished with a little fine butter; strain the sauce through a tammy, pour it over the chickens and trim the wings and legs with paper frills (No. 10), or serve the chickens simply with a Finnoise sauce (No. 465).