chicken carcass was - Re: SC - Gallantine/Ballotine refs

[Liam Fisher]

cindy sez:

>Le Menagier has 2 recipes for this - Stuffed Poultry and Farced Chickens.
>The latter says: "They be first blown up and all the flesh within taken
>out, then filled up with other meat, then coloured or glazed..."  The
>former says "leave in their skin the legs, the wings, the neck and all the
>head and the feet" and then stuff the otherwise empty skin with a mixture
>of meats, chicken livers, eggs, cheese, and spices.

Bingo!  those are exactly the ones,

Bonne
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