INGREDIENTS

INSTRUCTIONS

GENERAL
FOR THE FISH STUFFING
FOR THE VEAL STUFFING
First bone the whole chicken. Cut off the wing pinions. Lay the bird
on its breast and, using a very sharp knife, slit the skin to expose
the backbone.
Gradually work the skin and flesh away from the carcass until you
reach the wing joint.
Cut the sinews holding it to the carcass. Hold the exposed end of the
wing bone in one hand and cut away the flesh along the bone.
Pull out the bone as you work. Repeat with the other wing bone.
Continue working the skin and flesh away from one side of the carcass
with the knife until the leg joint is reached.
Cut the sinew between the ball and socket joint joining the thigh
bone to the carcass.
Hold the joint in one hand and cut away the flesh from the leg.
Scrape the thigh bone clean, then continue cleaning the drumstick
until the whole leg bone is free of flesh.
Remove the leg bone from the carcass and repeat this process with the
other leg.
Carefully cut away the flesh from the breastbone on each side without
splitting the skin, and keeping both sides of the bird attached so
that it remains in one piece.
Lift out the carcass. Wipe the chicken carefully and lay it flat,
ready for stuffing.
To make the fish stuffing, remove the yolks from the hard-boiled
eggs, chop and mix with the flaked cod.
Add the mushrooms, then the breadcrumbs and milk. Blend in the
butter, then season with the nutmeg and salt.
Stir in the egg yolks, one at a time, then mix in the parsley.
Whisk the raw egg whites until stiff, then fold them into the
stuffing. Chill until required.
To make the veal stuffing, mix the minced veal with the onion and pork
dripping.
Stir in the egg to bind these ingredients, then stir in the parsley
and the chopped hard-boiled egg white, and season with salt.
Spread the fish stuffing over the cut surfaces of the chicken, cover
with the prosciutto, then arrange the veal filling on top.
continued in part 2

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