Chickens with Fine Herbs, Tomato Garnishing—Sauted

Fry chopped parsley and mushrooms and four blanched chopped shallots in butter: add two young two-pound chickens, both cut up into five pieces and a garnished bunch of parsley (No. 123); season with salt and pepper; let all cook without adhering to the pan, skim off the fat and add a pint of espagnole sauce (No. 414), some clear gravy (No. 404) and the juice of a lemon. Put some butter and oil in a pan and when hot range one beside the other, some halved tomatoes having the seeds pressed out; season with salt and pepper, add a whole clove of garlic; fry these over a hot fire keeping them whole, and when their moisture has evaporated suppress the garlic and besprinkle with a little prepared red pepper (No. 168). Dress the chickens in a pyramid form, surround with the tomatoes and pour over the chicken gravy just as it is; dredge the surface with chopped parsley and serve with a separate half-glaze sauce (No. 413) mixed with tomato sauce (No. 549).