Sauted Chickens with half—Glaze

Sauted chickens are cooked various ways, either with a plain sauce or garnishing.

How to Saute.—Cut up two chickens each of two pound weight, having them well cleaned and singed, into seven pieces, viz: two legs, the breastbone, whole breasts, and the backbone, split in two, suppressing the pinions and giblets. Break the second joint bone of the legs' and remove it. Heat some butter and oil in a sautoir, range the pieces of chicken in this, and cook over a good but not too fierce fire, turning them over when of a nice color and well browned; remove the saucepan from off the fire and place it in the oven to finish cooking the chickens, taking out the pieces as fast as they are done, and when the legs are sufficiently cooked, drain the fat from the sautoir and return to it the pieces previously removed, then pour over a pint of half-glaze sauce (No. 413), boil up for a minute, turning the pieces over so that they are thoroughly covered with the sauce on all sides. Dress these pieces of chicken on a dish, cover and keep hot. Pour a gill of Madeira or white wine, or else half of each, into the sautoir, reduce to half, add another half pint of half-glaze sauce and some mushroom and truffle parings; boil up for a minute while stirring incessantly with a spoon, strain the sauce through a fine strainer pour it over the chickens and serve.