Split down the back and lay, breast uppermost, upon a plate; pour over and rub into it a marinade of four tablespoonfuls of olive oil and one of lemon-juice. Invert a plate over it, put a heavy weight upon the upper plate and set aside for two hours. Then rub all over well with the oil and lemon-juice, dip in egg, then in fine crumbs, set on the ice, or in a cold place for an hour, and broil over a clear, but not fierce, fire, turning often.

Send in a made gravy of the chopped giblets and a large spoonful of chopped champignons, added to a cup of boiling stock and thickened with a brown roux.