This is a most delicate and dainty way of cooking a chicken and is certainly a very recherche course for a gourmet's dinner party.
A young chicken, 6 ozs. or even more of butter, 1/2 a pint of cream, salt and pepper.
The chicken should be flattened out and skewered, as for grilling. It is advisable to ask the poulterer to do this, as he will do it more neady. For this, a large deep frying-pan is required. Put about 1/4 lb. of butter in the pan and when hot put in the chicken, highly seasoned with salt and pepper. Cover with a dish and simmer as gently as possible for 1 1/2 hours, turning the chicken once so that the other side may be cooked. Baste frequently, and be sure to simmer very gently, as the chicken should not be browned—it should be golden all over when cooked. About 15 minutes before serving, remove the pan from the fire and carve the chicken. Replace the pieces in the butter, add the rest of the butter, and the cream, and stir well. Replace on the fire and cover till time to serve.