Chickens a la Nantaise—Sauted

Prepare three chickens the same as for hunter's style (No. 1903,) saute them in butter without browning and remove each piece as fast as cooked; drain off the grease, detach the glaze with a little mushroom broth and Madeira wine, add some bechamel and cream (No. 411) and let simmer slowly, pouring in a little more cream if necessary; strain the sauce and keep it boiling hot. Make a croquette preparation with artichoke bottoms and cooked lean ham, the former cut in three-sixteenth inch squares and the latter in one-eighth pieces; mingle with some thick cold bechamel (No. 409) and form it into pear-shaped croquettes, dip in eggs and bread-crumbs and fry to a fine color in clean, white, and very hot frying fat. Fry some shrimps in butter, season with salt, pepper, fine herbs and lemon juice. Dress the chickens, pass the sauce through a tammy and pour part of it over the chickens; dress the shrimps in clusters and artichoke bottom croquettes between each; serve the rest of the sauce separately.