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Chicken Saute, Monaco

Cut necks and feet off two spring chickens of one and a half pounds each. Singe and draw and cut each into six even pieces. Heat two tablespoons oil in a large frying pan, add the chicken, season with a teaspoon salt, half teaspoon white pepper and briskly brown for five minutes on each side. Add two ounces of lean, raw ham cut into small squares, lightly mix and cook for five minutes more. Remove the oil from the pan, moisten with a half gill claret, let reduce for six minutes, then pour in a gill of broth and one gill demi-glace, mix a little and let cook for fifteen minutes. Add one finely sliced, small truffle, twelve fresh tarragon leaves, and half teaspoon freshly chopped chives; lightly mix and cook for five minutes more, remove from the fire, take up the chickens with a fork and place on a large dish; boil the sauce for five minutes more and pour it over the chickens; arrange six heart-shaped croutons around the dish and serve.