Cut tender chickens in joints, pepper and salt and roll in flour, either fry or bake brown using enough oil, clarified butter or drippings to baste with. Make yellow fricassee sauce - that is, white sauce with yolk of egg added and lemon juice and cayenne, and prepare a pint cupful of Parisienne potatoes. Serve sauce in the dish, piece of chicken in it, potatoes around and, if wished, decorate further with button mushrooms same size as the potatoes.

Fricassee, is the French word for fry, and seems to have meant fried chicken with sauce at first, but fricassees are variously put up. The term "Parisi-enne," is one of the convenient designations that, like "a la Russe," means but little and does no harm. Two chickens can be cut into 28 or 30 pieces.