Stuff a fat fowl with a mixture of breadcrumbs, onion, and the yolk of an egg. Cover the breast with slices of lemon and salt pork, and wrap thoroughly in oiled paper. Place in a stew-pan with an onion, some parsley, and a clove, and add sufficient white stock to nearly cover the bird. Cover closely and cook for an hour. After removing the chicken add a cupful of hot cream, the beaten yolk of an egg, and a pinch of cayenne pepper, mix thoroughly and pour it over the chicken, which should be served with boiled rice.