Chickens a la Madeleine—Sauted

Cut in quarters two small one and three-quarter pound chickens after cleaning them well; season with salt, pepper, paprika, and sweet Spanish peppers; put them into a liberally buttered sautoir, and when they commence to brown add half a pound of bacon cut up in quarter inch squares, having it previously blanched, four ounces of carrots and the same quantity of turnips cut in three-sixteenth inch squares and blanched separately, four ounces of onions in one-eighth inch squares also blanched, and a small garnished bunch of parsley (No. 123). Moisten with a little stock (No. 194a) and veloute (No. 415), cover the sautoir and finish cooking in a slack oven until cooked; when ready to serve thicken the sauce with egg-yolks, cream, butter and lemon juice; pour this over the chickens trim the handle bones and serve.