Take a fine fowl, turn in the legs as usual, then cut it
in two ; take the bones off from the back, cut off the breast.
bones, break those of the legs, flatten the fowl with the back
of your knife, and season it with salt and pepper ; then
dip it into clarified butter, and next into crumbs of bread,
equally on all sides. Now broil it up to a fine color
on a slow fire, that it may be done thoroughly. Thrust
your knife into it to ascertain if it is well done ; it requires
an hour, or at least three-quarters, to be done properly.
This must be a fowl of desserte, but yet very white.
Begin by taking off the breast. Then take the fleshy part
of a second nice white roast fowl, which you cut into small
square piece of an equal size ; you also cut some tongue
the same ; put these slices of fowl and tongue into a pretty
thick Béchamel. Keep your fowl very hot. The moment
you are going to serve it, pour the mince inside the body
of the fowl. Thin slices of tongue, cut of the shape of
cocks'-combs, should be put round the mince on the top
of the fowl ; serve under it a ragout a 1'Allemande, and
poached eggs on the top of the mince.
 

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