Poule Farcie. I

Stuffed Chicken

Method

Choose a rather fat fowl. Truss it and keep the liver. Prepare the following mixture: minced together, a good slice of stale bread, a rasher of bacon, the bird’s liver, parsley, two shallots, two heads of garlic; add salt and a good deal of pepper. Beat an egg and add it with a tablespoonful of consommé to the mince. Work it well together and stuff the fowl. Sew the cut you have made.

Boil it in a soupe au choux1 which has about one hour more to cook. It must be just on the boil.