Chickens a la Sanford—Sauted

Draw and singe small one pound and a quarter to one pound and a half chickens, divide them into four pieces, suppressing the legs above the joint, also the pinion of the wings; season with salt and pepper, and rub over with flour; they may now be if so desired dipped in eggs and in bread-crumbs; saute them slowly in clarified butter, and when well done drain and dress; pour a little good gravy (No. 404) in the dish and garnish around with hollow tartlets filled up with Chantilly sauce a la Sanford (No. 588).