Chickens a la Portugaise—Sauted

Have three chickens prepared the same as for hunter's style (No. 1903), saute them in half oil and half butter, season with salt and pepper, and when they are three-quarters done add three pounds of peeled tomatoes, halved through the center and the seeds and juice pressed out, a little finely cut up chives and three tablespoonfuls of melted glaze (No. 402); boil and simmer until thoroughly cooked. Prepare eighteen small very sound halved tomatoes; press lightly to extract the juice and fill them with a dressing prepared as follows: Put four ounces of bread-crumbs into a bowl with a tablespoonful of chopped parsley, a crushed and chopped clove of garlic, the chopped livers of three chickens, salt, pepper and nutmeg; mix the whole well together and fill each half tomato with some of this; besprinkle with bread-crumbs and grated parmesan, and lay a small piece of butter on top of every one, set them in a hot oven and when nicely browned take out and dress in a circle on a dish with the chickens in the center, dredge over with chopped parsley and decorate the leg and wing bones with paper frills (No. 10).