CHICKEN A LA VIENNE

Split a small spring chicken down the back, as for broiling; remove the breast bone; then cut it into four pieces, giving two breast and two leg pieces, cut off the pinions; marinate the pieces in oil, vinegar, pepper, and salt; then roll in flour, and fry in hot fat, one piece at a time; drain and place on paper in the open oven until all are done. They should be a light golden color. Place a paper frill on the leg and wing bones, and dress them on a folded napkin. Serve with Tartare sauce; or arrange the pieces overlapping on a dish, and garnish with four lettuce leaves holding Tartare sauce.