| 1 | Chop onions and fry lightly until light gold but not brown. |
| 2 | When they have begun to glaze, rub in paprika and sugar. |
| 3 | Salt & pepper the chickens, flour well (if desired) fry slowly and lightly in the paprika butter for 10 min. on each side. |
| 4 | Keep flame moderate so as not to char the onions. |
| 5 | Add 2 cups consomme stew the chickens in this for 20 min., turning them several times. |
| 6 | Now add the heavy cream, blending into the sauce by tipping the skillet back and forth. |
| 7 | Simmer all together until the sauce thickens a little. |
| 8 | Remove from fire and skin each quarter carefully. |
| 9 | Drain the sauce into a bowl, forcing the onions through a sieve. |
| 10 | Wash the skillet so that no particles remain. |
| 11 | (the sauce must be smooth and rich in texture and color). |
| 12 | Pour the sauce back in the skillet, taste for flavor and add more cream and paprika if desired. |
| 13 | Stir away all lumps. |
| 14 | Place chicken in the sauce, baste heat thoroughly without boiling. |
| 15 | Serve on a hot round platter over a bed of buttered noodles or with a surrounding wreath of loose noodles or spatzle. |
| 16 | Pour some of the sauce over the chicken & serve the rest separately. |
| 17 | Serves 6 budapest chicken paprika - "paprikas-csirke marie"s" |
