Procure four very young spring chickens, not trussed, cut off the feet
below the joints, break the bone in each leg, then cut an incision in
the thigh of the chicken and turn the legs into it, cut the chickens
open down the back-bone, and beat them flat, fry five minutes in butter
in a sauté-pan, season with a little pepper and salt, egg and
bread-crumb them all over, lay them on a gridiron over a moderate fire,
and broil a nice light-brown colour; for sauce put ten tablespoonfuls
of white sauce (No. 7) and six of consommé in a stewpan, and when it has
boiled ten minutes add ten spoonfuls of sauce tartare (No. 38), stir
altogether till quite hot, but do not let it boil, pour it on your dish,
garnish the edges of the dish with slices of Indian pickle, dress the
chickens upon the sauce and serve directly; the sauce tartare may also
be served cold with the chickens glazed and served hot upon it.