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 Marie's"