Stuffed Chicken

• A young chicken, larding fat
• 3 or 4 mushrooms
• 2 tablespoons of boiled gre

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