Chickens a la Florentine—Sauted

Cut up three one and a half pound chickens in four pieces each, season with salt, pepper, ground cloves and a teaspoonful of powdered sweet Spanish peppers; saute them in half oil and half butter, and add six ounces of raw, unsmoked ham cut in quarter inch dice; turn over to color evenly and keep sauteing on the fire, or else set the pan in a slow oven and when done drain off the pieces; add to these two gills of Malaga wine, a pint of espagnole sauce (No. 414), three tablespoonfuls of meat-glaze (No. 402), and six tablespoonfuls of tomato sauce (No. 549), also three dozen small onions that have been blanched and cooked in white broth (No. 194a), six dozen carrot balls each five-eighths of an inch in diameter, blanched for ten minutes then finished with white broth and a little sugar; three dozen turned and channeled mushroom heads (No. 118) cooked in a little water, butter, salt, lemon juice and six ounces of minced truffles. Boil up the whole, dress the chicken with the garnishing around; reduce the sauce to perfection, pouring half of it over the chicken, and trim the legs and wings with frills (No. 10); strain the remainder of the sauce and serve it separately.