785 | Chicken à la Maryland.
—Procure two small, tender spring chickens, leave the half of one aside for other use, and detach the legs and the wings; lay them on a plate, season with a good pinch of salt and half a pinch of pepper, then dip them in beaten egg, and afterward roll them in fresh bread-crumbs. Place them in a buttered pan, pour an ounce of clarified butter over, and roast in the oven for eighteen minutes. Pour half a pint of cream sauce. (No. 181) onto a hot serving-dish, arrange the chicken nicely on top, and decorate with six thin slices of broiled bacon (No. 754), also six small corn-fritters (No. 965). Serve as hot as possible.