1/4 lb Butter
3    2 lb.    broilers, quartered
6 lg Brown onions
Flour
2 tb Paprika
2 c  Strong consomme
1 ts Sugar
1 1/2 c  Heavy Cream
Salt & pepper
Cooked noodles or Spatzle
Melt butter in a large
-skillet.

Chop onions and fry lightly until light gold but not brown. When they have
begun to glaze, rub in paprika and sugar. Salt & pepper the chickens, flour
well (If desired) fry slowly and lightly in the paprika butter for 10 min.
on each side. Keep flame moderate so as not to char the onions. Add 2 cups
consomme stew the chickens in this for 20 min., turning them several times.
Now add the heavy cream, blending into the sauce by tipping the skillet
back and forth. Simmer all together until the sauce thickens a little.
Remove from fire and skin each quarter carefully. Drain the sauce into a
bowl, forcing the onions through a sieve. Wash the skillet so that no
particles remain. (the sauce must be smooth and rich in texture and color.)
Pour the sauce back in the skillet, taste for flavor and add more cream and
paprika if desired. Stir away all lumps. Place chicken in the sauce, baste
heat thoroughly without boiling. Serve on a hot round platter over a bed of
buttered noodles or with a surrounding wreath of loose noodles or spatzle.
Pour some of the sauce over the chicken & serve the rest separately. serves
6 Budapest Chicken Paprika – “Paprikas-Csirke Maries”