Roasted Chicken, Maryland Style

Baked chicken basted with butter and served in cream sauce with broiled bacon and corn fritters.

Take two small chickens, detach their legs and wings and lay them on a plate; season with salt and pepper, dip them in beaten egg, roll in sifted breadcrumbs, and place them in a buttered pan. Pour over an ounce of clarified butter and roast in the oven for eighteen minutes. Pour half a pint of cream sauce on to a hot dish, arrange the chickens on top, decorate with six thin slices of broiled bacon, also six small corn fritters, and serve as hot as possible.