Season the pieces of chicken and colour them well in butter. Sprinkle with
When cooked, arrange in a deep dish, cover and keep warm.
Deglaze the pan with a little white wine, add
Surround the chicken with 4 bouquets of potatoes cut in small cubes and sautéed in butter and place a rectangle of fried streaky bacon between each bouquet.
© 1903 All rights reserved. Published by Taylor and Francis.