772 | Chicken Sauté à l’Hongroise.
—Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, and half a pinch of pepper. Let cook slowly, without browning, for five minutes on each side, then moisten with half a pint of béchamel (No. 154), and half a cupful of cream. Let cook again for twenty minutes, skim the fat off, and serve with six pieces of fried bread croûtons (No. 133) around the dish.