Grilled Chicken, Hunter's Style

Grilled chicken cutlets marinated in olive oil and lemon in a Madeira wine sauce.

Select small chickens for this. Split them down the backs and beat them with a cutlet bat until flat. Should the birds be large they must be cut into joints. Soak them for an hour in olive oil seasoned with salte and pepper, slices of onion, parsley and lemon juice; sprinkle lightly with breadcrumbs and cook them on a gridiron. If cut up into joints dish them up in the form of a pyramid. Add to some Madeira sauce a sliced onion, fried and some chopped ham; warm it up, pour over the chicken and serve.