Take a nice white fowl, singe it, and cut out the bones
without destroying the skin. Next have a farce into which
you have introduced a little lobsters spawn, well pounded, to
make it very red. This farce, being made rather liquid, is to
be injected, first between the skin and the flesh of the fowl,
and then inside the body. Now mould the fowl into an
agreeable shape ; put it into an oval stew-pan well trimmed
with slices of bacon, and pour some poele (see No. 10) over
it ; leave it on the fire for an hour and a half. As it has
no bones left, it requires more time before it is done.
Serve it up with a German sauce (p. 333), to which you
add some of the lobster spawn, or -a little tomato sauce.
 

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