Chicken Sauteed, Hungarian Style

Chicken sauteed with onions and served in a creamy bechamel sauce over fried bread.

Take two fowls, singe and draw. Cut them into twelve pieces and put them into a sautepan with one ounce of clarified butter, adding one finely-chopped onion and a seasoning of salt and pepper. Cook slowly without browning for five minutes on each side, then moisten with half a pint of bechamel sauce and half a breakfast cupful of cream and cook again for twenty minutes. Serve, after first skimming off the fat, with six croutons of fried bread for a garnish.