Poullaille Farcie

Poullaille farcie R. 66
Stuffed poultry. Take your hens, cut their neck, scald and pluck them, and be careful that the skin remains undamaged and while, and do not plump the birds. Then take some sort of strawa nd push it in between the skin and the flesh, and blow, then cut the skin between the shoulders, not making too large a hole, and leave the legs wit the feet, wings, neck, still attached to the skin. To make the stuffing, take mutton, veal, pork and the cooked dark meat of chickens and chop up all of this raw, and grind it in a mortar, together with a great quantity of raw eggs, cooked chestnuts and a good rich cheese, good spice powder and a little saffron and salt to taste. Then stuff your chickens and sew up the hole again. With any leftover stuffing, make hard balls, and using a great deal of saffron, the size of packets of woad, and cook them in beef broth and boiling water very gently so they do not fall apart. THen mount your chicksn and the balls on very slender iron spits.
To glaze them or cover them with green or yellow: for the yellow, take a great quantity of egg yolks, beat them well with a little saffron, and set this glzaing in a dish of some sort; and should you want a green glazing, grind the greenery with the eggs without saffron, and put this through the strainer and apply it; after your poultry and your balls of stuffing are cooked, place your spit in the dish wiht hte glazing mixture two or t hree times and cast your glozaing the full length of the sput, then put it back on the fire so that yoru glazing will take; and watch the at your glazing does not have so hot a fire that it burns.
No.	Quantity	Qantity	Item
4		whole birds	chicksn
100		grams	mutton
100		grams	veal
100		grams	pork
100		grams	dark chicken meat
4		whole	eggs
1		cups	cooked chestnuts
1		cups	cheese
1		tsp	spice powder
1		tsp	saffron
1		tsp	salt
1		bunch	greenery for glazing
4		yolks	extra egg yolks
Method
Blow the chicken skin. Remove anything from the cavity. To make the stuffing, grind the mutton, veal, pork and dark chicken meat, add the chestnuts, cheese, spice powder, saffron and salt. Stuff the chickens with the stuffing. If there is leftover stuffing, make meat balls. Parboil the meatballs gently until they are cooked. Put the chickens and meatballs on a spit and spit roast them. Glaze either with yellow or green mixes over a very low fire.