Chickens Point du Jour—Sauted

Take two chickens and prepare them exactly as for bourguignonne (No. 1884), range them in a sautoir with melted butter. Fry colorless in butter, four ounces of chopped onions, dredge over with a tablespoonful of flour and make a small light roux; moisten this with red wine and stock (No. 194a) add a bunch of parsley garnished with thyme and bay leaf and a few mushroom parings, despumate and reduce well the sauce. Saute the chickens in the butter and when well browned add two dozen small glazed onions, as many cooked mushroom heads and as many olives as mushrooms; strain the above sauce, pour it over the chickens and at the first boil, take out the chickens and dress. Reduce the sauce, add to it a handful of small nonpareil capers and pour it over the chickens, garnish around with tiny round crusts an inch and a half in diameter, toasted and covered on one side with anchovy butter (No. 569).