Prepare the chicken for trussing en Entrée but do not string it; cut along the backbone of the chicken, open it out and cut off the backbone. Flatten it lightly, season, brush with butter and place in the oven until half cooked.
Coat it with made mustard flavoured with Cayenne, sprinkle well with breadcrumbs and with melted butter and finish cooking on the grill.
Place on a round dish bordered with thin slices of lemon and serve accompanied with a sauceboat of Sauce Diable.
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