Chickens a la Tartare

Draw, singe, trim, and split the chickens into halves; season with popper and salt, and fry them in a sautapan with butter until done on both sides; they must then be put in press between two dishes until half cold,— when they are to be egged and crumbed all over, sprinkled with clarified butter, and crumbed over again. About twenty minutes before dinner-time, broil the halves of chicken over a clear fire, of a light-golden brown, place them on a dish containing cold Tartar sauce, No. 38; garnish round.with pickles, and serve.

Note.—All kinds of meats or fish prepared as above are excellent when served as herein indicated.