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Chicken Negus

Singe a tender three-pound chicken, draw, then cut in twelve even pieces. Season all over with a teaspoon salt and half teaspoon pepper, gently turn in flour, dip in beaten egg and lightly roll in bread crumbs. Heat two tablespoons melted butter in a sautoire, arrange in the chicken and gently brown eight minutes on each side, then set in oven ten minutes. Remove and keep hot.

Slice in rings three medium white onions, turn well in flour and place in a frying basket, then fry five minutes. Lift up, shake well in the basket, sprinkle over a half teaspoon salt, dress on a large dish. Arrange chicken on top of onions. Prepare and place tomatoes on crusts around the chicken and send to table with a Bearnaise sauce separately.