This dish now enjoys a world-wide reputation and is one of America’s simple, yet excellent dishes. One or two young chickens are jointed in 4 or 6 pieces, seasoned with salt and pepper, brushed with flour, coated with yolk of egg and fine breadcrumbs, and sauté in clarified butter. They should be fried on a slow fire or they will otherwise brown before they are cooked through. When a golden colour, place each piece of chicken on a rasher of grilled bacon. Horse-radish sauce, made with cream, is usually served with this.