Chickens a la Parmentier—Sauted

Draw and singe three two pounds chickens, clean them well, suppressing all the pin feathers, cut them up in to five pieces, namely: two legs, two wings and a breastbone piece; saute in butter and when three-quarters done add potatoes cut cylindrical shape an inch in diameter then sliced three-eights of an inch thick, or else cut in five-eights squares; cook them partially in a frying pan with clarified butter. Finish cooking the chicken and potatoes together in the oven, being careful to remove the breasts as soon as they are done. Dress the chickens on a dish with the potatoes around, detach the glaze from the sautoir with a little clear gravy (No. 404), Madeira and half-glaze sauce (No. 413), reduce the liquid for two minutes, pass through a tammy and pour it over the chickens.