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Fowl Au Riz, Menagere

Neatly singe a tender, fat fowl of about three and one-half pounds. Pick out the eyes, remove the skin from the head and neck. Clip off the nails from the toes. Dip the feet in boiling water up to the first joint for two minutes, then with a coarse towel remove the skin from the feet. Neatly draw; remove the gallbag from the liver, separate the heart from the intestines and fat as well. Finely chop the liver and heart with half a medium white onion. Place the hash in a frying pan with a teaspoon butter and cook for five minutes; then transfer it into a bowl, adding to it four tablespoons bread crumbs, one ounce finely chopped beef marrow, half a teaspoon chopped chervil, half a bean finely crushed garlic. Season with two saltspoons salt and one saltspoon white pepper; crack in one fresh egg and pour in one tablespoon cold milk, mix with a wooden spoon for two minutes and then stuff the fowl with the preparation. Sew up the aperture, then nicely truss the fowl. Finely chop all the giblets, place in a large saucepan, adding three branches chopped celery, one finely chopped onion and two finely chopped leeks. Set the pan on the fire and cook for ten minutes, stirring occasionally. Add the fowl to the pan, moisten with a quart of hot water. Season with a teaspoon salt and a saltspoon white pepper. As soon as it comes to a boil, add four ounces Carolina rice, cover the pan and set in the oven for one hour. Remove the fowl from the pan, untruss, dress the rice on a large dish, place the fowl on top and serve.