This creation is a lot of fun for youngsters. Cook about 6 eggs to firm-soft stage. Carefully shell them and then roll in chopped parsley. Sprinkle cavity of bird with salt and pepper. Fill with the eggs, which will finish cooking to hard-cooked within the fowl. Serve with Bonne Femme sauce. Size of the bird will determine how many eggs the cavity will hold. You should have one egg for each person being served.