Stewed Chicken, Milanese Style

Stock simmered, stuffed chicken which is then deep fried and served with veloute sauce.

Pluck, singe and draw a chicken, remove the bones and dust the inside with a little salt and pepper. Have a stuffing prepared in the meantime as follows: Chop the yolks of eight hard boiled eggs and mix them with six ounces of minced and pounded raw, lean ham and an ounce and a half of pork, and pass the mixture through a coarse sieve; add two shallots, one tablespoonful of parsley, a little thyme and bay leaf, all chopped fine and two ounces of breadcrumbs; make this into a paste with two eggs and add a dozen uncooked oysters. Sew the fowl up to prevent the stuffing from coming out, tie up in a well-buttered cloth, and put it in a saucepan with sufficient boiling stock to cover, and cook gently on the side of the fire for thirty minutes or so, according to the size of the bird. Take it out and when it is cool, remove the cloth, roll the chicken in flour, dip in beaten egg, cover with breadcrumbs, put in a saucepan with enough boiling fat to cover it and fry for about ten minutes. Serve garnished with fried parsley, with a little veloute sauce in a sauceboat.