No. 822 Petits Poulets Printaniers sauce remoulade (chaude).
Take out the back-bone of a good-sized chicken, cut the legs off at the knuckles, break the leg-bone, then make an incision in the thigh and draw the legs through to the inside; break the joints of the wings, and beat the chicken rather flat, then put a piece of butter in a sauté-pan, when melted lay in your chicken, pass it over a slow fire ten minutes, turn it and place it again over till it becomes slightly coloured, then lay it on a dish, season well with pepper and salt; egg all over, throw it into bread-crumbs, cover all over, place it on a gridiron over a slow fire and broil it a nice yellow colour; have ready the following sauce: put six tablespoonfuls of white sauce (No. 7) in a stewpan with four of white stock, place it over the fire, and when boiling add six spoonfuls of well-seasoned sauce remoulade (No. 38), stir it quickly over the fire until hot, but do not let it boil, pour it in your dish, garnish the edge with fillets of gherkins, lay the chicken over, which glaze lightly and serve.