Chickens a la Marcel—Sauted

Prepare a sufficient number of chickens the same as for sauteing (No. 1906); season with salt and pepper; pour some oil into a sautoir and when very hot add the pieces of chicken and saute them colorless; when nearly done put in one small chopped up shallot for every chicken, also a clove of garlic. Scoop out some potatoes olive-shaped, with a large oval vegetable spoon; cook them slowly in butter as well as some small artichoke bottoms after having them blanched, then finish cooking in butter; dress the chickens, garnish the artichoke bottoms with a consistent, mellow chestnut puree (No. 712) pushed through a pocket, and lay on top of this medium-sized channeled and glazed mushroom heads (No. 118); range these around the chicken and the potato olives between every one; trim the handles with frills (No. 10) and serve with a separate Colbert sauce (No. 451).