This consists of young chickens, not more than 8 weeks old, split in half, then divided in quarters. Season well with salt, sprinkle them with flour, brush over with yolk of egg, coat with breadcrumbs mixed with equal quantities of grated Parmesan cheese, and fry in butter to a light golden brown. The sauce served with this is Champignon sauce—a mushroom sauce, made with ¼ lb. of chopped mushrooms, cooked in a little butter, vinegar and lemon juice, well seasoned with salt and pepper, mixed with 6 tablespoons of Béchamel or white sauce, to which 1 glass of white wine is added and 2 yolks of egg stirred in, a few minutes before serving. Potato salad is served with this ried chicken.