When walnuts are first in season, shell and peel
Cut a young chicken in eight pieces and fry them in oil and butter until brown, turning them about, then drain on brown paper. In another pan toss them in the walnut sauce, so that the sauce adheres to the pieces of chicken, then serve at once.
When walnuts are not to be had, fried chicken is good with sorrel sauce, in this case served separately. It is made by simmering a good handful of sorrel leaves, roughly chopped, in butter, stirring. In a few moments it achieves the consistency of a sauce.