Dressed Chicken (Chicken in Pastry)

Ingredients

• young chicken body
• butter
• salt
• wide thin slices prosciutto (more lean than fat)
• pastry (from recipe 277)
• egg yolk

Instructions

1. Take a young chicken body (no feet, neck, innards); rub with cold butter, dust with salt, and salt the inside.
2. Fold the wings, wrap with two wide thin slices of prosciutto, and enclose in the pastry of recipe 277, rolled to coin thickness.
3. Gild with egg yolk and bake at moderate heat in an oven or portable oven.
4. Serve whole, to be opened and carved at table. Better cold than hot.