Chickens, Vienna Style—Sauted

Select chickens that weigh from a pound to a pound and a quarter; bleed them just when ready to use, and pluck them quickly, then cut them up into four pieces, performing all this operation most speedily so that the chickens have no time to become cold; season over with a mixture of salt, pepper, thyme, powdered bay leaf, and lemon juice, then dip in flour, afterward in beaten eggs, and bread-crumb them only once. Cook in a sauteing pan with clarified butter over a very hot fire, drain, sponge, and season; dress them dry with a bunch of fried parsley on the top.