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.