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Chicken Saute, Bordelaise

Cut the head and feet off a three-pound tender chicken, singe, draw, and wipe. Cut it into twelve even pieces and season with a teaspoon salt and half teaspoon white pepper. Heat two tablespoons oil in a large frying pan, add the chicken with a bean sound garlic and briskly fry for eight minutes on each side; drain off the oil from the pan, remove the garlic, then add eight finely chopped shallots; stir well and cook for one minute, pour in a gill of claret, eight finely minced mushrooms, and let the wine reduce to half the quantity. Pour in one gill tomato sauce and a gill demi-glace, lightly mix and let slowly cook for thirty minutes more. Remove from the fire, dress the chicken on a hot dish, boil the sauce for five minutes more, add half an ounce good butter and half teaspoon finely chopped parsley, mix well, pour it over the chicken, decorate with six heart-shaped bread croutons and serve.