Method

The chickens used for this dish should be poussins not more than 5 to 6 weeks old. Remove the liver, chop, and mix with a little bread soaked in milk, finely chopped turnips, 1 whole egg and 1 yolk, and season with salt and pepper. Cook the mixture to a light brown in a little butter and stuff the poussins with it. Place a piece of bacon over each bird, tie with string, and roast for about 25 minutes, basting frequently with butter.

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