Roast a nice poularde in vegetables as above, when nearly done take away
the vegetables, let it turn a few minutes before the fire, then rub it
all over with butter, have some bread-crumbs and flour mixed together in
a flour-box, which shake over the poularde by degrees whilst roasting,
it will form a white crust over, take it up and serve with a demi-glace
de volaille (No. 6) under.