Select two fine, tender chickens weighing two pounds each ; singe them well, draw the entrails, wash thoroughly, and wipe very dry; then cut each chicken into six pieces, and season them with a good pinch of salt and a light pinch of pepper. Place the pieces of chicken in a sautoire with three quarters of an ounce of good butter and half a tablespoonful of sweet oil, and set it on a very hot stove. Chop up one shallot very fine, and one sound, green pepper cut in small, dice-shaped pieces ; when the chickens are of a light brown color, add the shallot and pepper, and stir well for one minute; then add a wine-glassful of good white wine, and let reduce to one quarter, which will take six minutes. Pour in one gill of tomato sauce (No. 205) and one and a half gills of Espagnole sauce (No. 151), and let cook rather slowly for ten minutes longer, stirring it occasionally. Dress the chickens and sauce on a very hot serving-dish, adjust paper ruffles on the ends of the four legs, and decorate the dish with the following garnishing: take six canned artichoke-bottoms, spread a tablespoonful of Duxelle (No. 215) in the centre of each one ; empty the interiors of six fine, sound, medium-sized green peppers, cooked in the oven for five minutes, stuff them with Duxelle garnishing (No. 189), and arrange them on top of. the artichokes, their thin part uppermost, so as to give them a pyramidal shape; then lay them on a buttered tin plate or dish, and set them in a slow oven to bake for five minutes ; remove them, but while they are baking cut out six round pieces of fresh bread, half an inch thick by two and a half inches in diameter ; place them on a hot stove in a frying-pan with half a tablespoonful of butter, and let get a light brown color for two minutes. Arrange the six artichokes and peppers on top of the pieces of bread, garnish the dish nicely, and send to the table at once.