PREROASTand carve the chicken according to the directions . Pour the butter in which the chicken has cooked into a small skillet, and in it fry the bread, first cut into small lozenges or squares.

Return the carved chicken to its pan, and place it over the fire. Add the cream, the tomato purée, and the MEAT JELLY, or a substitute, and season lightly with salt and pepper. Stir the sauce and simmer until it is somewhat reduced, then add the sliced gherkins.