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Chicken Saute, Florentine

Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut into twelve even pieces. Place in a frying pan two table-spoons oil and a bean garlic; thoroughly heat for five minutes, remove the garlic, place in the chicken, season with a teaspoon salt, half teaspoon pepper and gently fry for twenty minutes, turning the pieces quite frequently. Drain out the oil, then add six finely chopped shallots and one finely chopped, seeded green pepper Stir well and cook for five minutes longer, stirring lightly meanwhile. Pour in a half gill sherry, one gill each fresh tomato juice and demi-glace, half teaspoon freshly chopped parsley and half teaspoon of chopped chives. Mix well and cook on the range for twenty minutes more, lightly mixing once in a while, and dress the chicken on a hot dish. Reduce the sauce for five minutes, squeeze in the juice of a quarter lemon, pour the sauce over chicken, arrange six heart-shaped bread croutons around and serve.