Empty a fine fowl, and be particular in washing the
inside of it with very hot water; if you leave any blood
in it, the rice will be full of scum. Your rice having
boiled a sufficient time in rich broth, season it with
salt, and introduce some into the body of the fowl, which
you next roast, well wrapped up in layers of bacon and in
paper ; it requires an hour to be sufficiently done. Send
it up with rice round the fowl, like that you have used
to put inside, only add to it two spoonfuls of very good
Béchamel, well seasoned-do not let it be too thin, and
pour a little smooth sauce over the bird. Take particular
care to keep the fowl white.
 
 

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