Chickens a la Tunisian—Sauted

Divide two two-pound chickens into five pieces each, range the pieces in a sautoir with half melted butter and half oil, saute on a moderate fire and then in the oven. When they are three-quarters cooked, season and finish, being careful to remove the fillets and other tender pieces as quickly as they get done; drain them all off, leaving only the fat in the sautoir, then pare the chickens piece by piece and range them at once in a low saucepan with a little clear gravy (No. 404) and meat glaze (No. 402); keep this in a warm place; fry two ounces of finely chopped onions in butter left from the chickens with the gizzards cooked and cut in small squares, the chopped up livers and four ounces of cold tenderloin of beef or lamb cut also into one-eighth inch squares, add salt, pepper and bread-crumbs and cool this off before breaking in a few raw egg-yolks. Form this preparation into five-eighths inch diameter balls and put them in with the chicken, also a quart of veloute (No. 415) and two gills of Madeira wine, let simmer and reduce the sauce, skimming off the fat. Dress the chickens in a pyramid form with the quenelles around, and cover over with a part of the sauce passed through a tammy, serving the remainder separately. Trim the pinion bones and drumsticks with paper frills (No. 10) and lay trussed crawfish all around.