Truss the chicken, immerse the breast in boiling water for 5 minutes to stiffen it then lard the breast with thin strips of salt pork fat and anchovy fillets. Stuff with truffled pork sausage meat then roast on a spit.
When cooked, baste with very hot pork fat poured over the breast through a special metal funnel so as to make the skin crisp.
Serve accompanied with Sauce Remoulade.
© 1903 All rights reserved. Published by Taylor and Francis.