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METHOD

Stuffing
Put this mixture twice through the mincer
Then cook very slowly stirring continuously
The mixture must not harden

After cooling, the stuffing is inserted in the birds,

Roll birds in fine breadcrumbs

Fry in butter till golden brown.

Serve with each plate decorated with two boiled potato & sprig of broccoli

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one Bird per person

STUFFING
(4 birds)

Chopped chicken breast
1 tbs./sp. butter
1/4 t/sp. chopped shallot
1/4 t/sp.  parsley
1/4 cup  fresh breadcrumbs soak in white wine
1 Tbs./sp.  chopped mushrooms
pepper and salt
1 Tbs./sp.  butter
1 Tbs./sp.  double cream