(Recipe #59, pages 89 – 90)
Pound the breast, bone it out, wash and dry the meat, fill the pocket with the stuffing in section I, no. 10, sew it shut, rub the breast with a little salt, and place it in a moderately hot oven with a generous amount of butter, which can be mixed with high quality fat. Basting frequently, roast it for 1¼ hours. As it is roasting, gradually add a few cups of cream. Don’t forget to take out the stitches when serving. Stir some cold water into the gravy to make it smooth.
Translated by David Green.