Chickens a la Maryland—Sauted

For this dish choose small one pound chickens, split them open through the back, pare nicely (Fig. 353) and season, rub over with flour, then immerse in beaten eggs and bread-crumbs. Heat some clarified butter in a sautoir, fry the chickens in it very slowly to cook and attain a fine color, then finish cooking them in a slack oven for ten minutes. Dress the chickens on a bechamel sauce (No. 409), reduced with cream, and garnish the top with small corn fritters (No. 1349) and slices of broiled bacon, decorate the legs with paper frills (No. 10).