From: The Thorough Good Cook

Poultry: 20. Chicken a la Gireflot

Prepare the bird for roasting; when on the spit baste it constantly with butter, into which you have mixed bacon and shallot, both chopped fine. When the chicken is of it fine golden colour, put one or two good slices of toast into the dripping-pan. Dish the bird on the toast, and serve with all the savoury contents of the dripping-pan.

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