From:
The Thorough Good Cook
Poultry: 8. Fowl a la Cardinal
Take a nice
white fowl,
singe it, and cut out the
bones without destroying the
skin. Next have a farce into which you have introduced a little
lobster's spawn, well pounded, to make it very
red. This
farce, being made rather
liquid, is to be
injected, first between the skin and the
flesh of the fowl, and then inside the body. Now mould the fowl into an
agreeable shape; put it into an
oval stew-pan well trimmed with slices of
bacon, and pour some poele (
see No. 10) over it; leave it on the fire for an hour and a half. As it has no bones left, it requires more time before it is done. Serve it up with a
German sauce, to which you add some of the lobster spawn, or a little
tomato sauce.