• A young chicken, larding fat
• 3 or 4 mushrooms
• 2 tablespoons of boiled green peas, rice
• 1 yolk of egg, salt and pepper

Cut the larding fat into small strips, just over ½ an inch long, and lard closely the breast of the chicken with a larding needle. Mix in a basin the rice, the cooked peas, an inch long, and lard closely the breast of the chicken with a little stock or melted butter, season with salt and pepper and bind with the yolk of 1 or 2 eggs. Stuff the chicken with this mixture and roast, basting frequently. Serve with tomato sauce and boiled cauliflower.