(Recipe #158, page 116)
Prepare these birds for roasting like other fowl and sprinkle them with fine salt. Then wrap the breast with a thin slice of pork fat and cook very carefully for ½–1 hour on a spit or in a tightly covered earthenware pot over moderate heat with plenty of butter and a little water. Baste frequently and toward the end add an occasional tablespoon of sweet cream, or fresh milk if you have no cream.
Put the birds on a platter and loosen the coagulated juices with cold water; add a little milk to thicken the gravy and a bit add salt if needed while the gravy cooks down.
Note: The birds for roasting must be young, as shown by the yellow color of their legs.
Translated by David Green.