This fabulous chicken dinner, from the incomparable Julia Child, is great either hot or cold. Serve it with green beans and a chilled blush wine.

Credit: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck

Servings: 4 to 8

Ingredients:

• 2 ready-to-cook, 2 1/2-pound broilers, halved or quartered
• Basting fat: 6 tablespoons of melted butter blended with 2 tablespoons oil
• Salt
• 6 tablespoons prepared mustard of the strong Dijon type
• 3 tablespoons finely minced shallots or green onions
• 1/2 teaspoon thyme, basil or tarragon
• 1/8 teaspoon pepper
• Pinch of cayenne pepper
• 4 cups fresh, white crumbs from homemade type of bread (make the crumbs in an electric blender, 3 or 4 slices of bread at a time)

Equipment:

• A saucepan (to make the basting fat)
• A pastry brush
• A broiling pan minus rack
• A broiling pan with rack

Directions:

Preheat oven broiler to moderately hot.

Dry the chicken thoroughly, paint it with the butter and oil and arrange it skin side down in the bottom of the broiling pan. Place it so that the surface of the chicken is 5 to 6 inches from the hot broiling element and broil 10 minutes on each side, basting every 5 minutes. The chicken should be very lightly browned. Salt it lightly.

Blend the mustard with the shallots or onions, herbs and seasonings in a bowl. Drop by drop, beat in half the basting fat to make a mayonnaise-like cream. Reserve the rest of the basting fat for later. Paint the chicken pieces with the mustard mixture.

Pour the crumbs into a big plate, then roll the chicken in the crumbs, patting them on so they will adhere.

Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half the remaining basting fat over them. Brown slowly for 10 minutes under a moderately hot broiler. Turn, baste with the last of the fat and brown 10 minutes more on the other side. The chicken is done when the thickest part of the drumstick is tender and, when the meat is pricked with a fork, the juices run clear yellow.

Transfer to a hot platter and serve.

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