No. 531 Petits Poussins à la Tartare.
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.