Chicken a la Delisle-Broiled

Split a chicken in two through the back after having drawn, singed and cleansed it well; trim it nicely, remove the lights and season with salt and prepared red pepper (No. 168), dip in melted butter, then roll in bread-crumbs and broil over a slow fire; serve on a garnishing prepared as follows: Peel four medium tomatoes, cut them in four, press out the seeds and fry in butter with finely shredded green peppers, adding a little kneaded butter (No. 579), let simmer until thoroughly done. Prepare a low oval border of Piedmontese risot (No. 739) with parmesan; unmold on a dish and lay the tomatoes in the center with the broiled chicken on top; trim the drum sticks with frills (No. 10), and serve very hot.