Split the spring chicken down the back as for broiling; remove the breast-bone and cut off the pinions. Cut into four pieces; dredge with salt and pepper; dip them in egg and fresh crumbs. Place them in a pan, and pour over each piece enough melted butter to moisten it; then roast in the oven eighteen to twenty minutes. Make a cream sauce, taking the Bechamel sauce, and adding to it the cream and the half tablespoonful of butter. Pour this sauce on a dish, and place the pieces of chicken on it. Garnish with slices of fried bacon.