PREROAST and carve the chicken according to the directions. Pour the butter in which the chicken has cooked into a small skillet.

Return the carved chicken to the pan in which it was cooked. Add the whisky, touch it with a lighted match, and shake the pan until the flames die out. Add the tomato purée, the MEAT JELLY, or a substitute, and the butter and grated coconut. Season lightly with salt and pepper. Stir well to blend the sauce and remove from the heat as soon as it is hot. Meanwhile, fry the bread, cut into small triangles or lozenges, in the chicken butter.