Wash chickens well and quarter.

Rub thoroughly with soft butter and sprinkle generously with parsley and marjoram.

Let stand at room temperature for one hour.

Then roll in flour to which salt and pepper have been added.

Heat heavy skillet, add butter and lard combined.

Cook chicken on all sides until golden brown.

Pour cream over it and let simmer, covered, for 20 minutes. Serves 6.