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Chicken Legs, Dijonnaise

Take up the chicken legs, etc., from the jar, from Thursday, and drain on a cloth. Heat two tablespoons melted butter in frying pan, add the legs and quickly fry them for five minutes on each side, remove and keep them on a plate till required. Pour the marinade in a saucepan, place pan on the open fire and let reduce to third the quantity, pour in two gills tomato sauce and gill demi-glace, then boil for five minutes. Strain sauce through Chinese strainer into another saucepan, add the chicken legs with twelve canned mushrooms, brown in a small frying pan twelve small onions with a tablespoon melted butter for six minutes or until or a nice golden colour, and then add to chicken. Lightly mix, cover the pan and set in the oven for forty-five minutes, remove, dress the chicken on a dish, pour contents of pan over, arrange six heart-shaped bread croutons around, sprinkle a little chopped parsley over and serve.