1648—Poussins à la Polonaise

Stuff each chick with one and one-half oz. of No. 268, Gratins forcemeat, two-thirds oz. of soaked and pressed bread-crumbs, one-third oz. of butter, and a pinch of chopped parsley. Truss as for entrées; string; quickly fry the chicks in butter in a very hot oven; put them in a cocotte, and complete their cooking in the oven.

At the last moment sprinkle them with a few drops of lemon juice and nut-brown butter, combined with one oz. of bread-crumbs per four oz. of butter.