The recipe reads; "Singe and draw the chickens; let them swell a little
before the fire; cut in half and break the bones slightly; soak them in
fresh butter melted, into which put a seasoning of parsley, skelion,
mushrooms and the smallest shred of garlic, well chopped together with
pepper and salt. Let the chicken steep in the butter for a little while,
then grate bread crumbs over them and broil over a slow fire. Serve them
dry or with a clear gravy.

Since our fire is a gas one our procedure was slightly different from that
of Mme. de Genlis.

Salt and pepper Bread Crumbs

The broiler, which has been singed, cleaned and split, was put into an
aluminum frying pan in which the butter had been melted. The parsley,
onion, mushrooms and garlic were chopped and added to the butter with a
seasoning of salt and pepper. The frying pan was covered and the broiler
was allowed to simmer gently for about fifteen minutes, being turned
occasionally, so that it would absorb the flavor of the seasonings. Then
it was rolled in grated bread crumbs and broiled until well browned. The
chicken meat is delicately flavored with the mushroom-garlic-onion-parsley
combination and should tempt the appetite of the most critical. The
pre-cooking in the butter sauce also prevents any "underdoneness" of the
broiler.

Makes 6 servings.