A Roti Sans Parcil

Ingredients

• 1 large olive, stuffed with capers and anchovies
• 1 ortolan, fat
• 1 skylark
• 1 thrush
• 1 quail
• 1 lapwing
• 1 plover
• 1 young partridge
• 1 woodcock
• 1 teal
• 1 Guinea hen
• 1 young wild duck
• 1 plump fowl
• 1 red pheasant
• 1 fat wild goose
• 1 Guinea fowl
• 1 bustard
• Bacon, thinly sliced
• Vine leaves
• Chestnuts, for filling

Directions

1. Remove the head and legs from the olive and place it in a fig peeker.

2. Stuff the fig peeker into the body of the ortolan.

3. Remove the head and legs from the skylark, take out the bones, and wrap it in bacon.

4. Place the skylark into the thrush, trimmed similarly.

5. Put the thrush into the quail, without bacon but wrapped in a vine leaf.

6. Insert the quail into the lapwing, trussed and covered with bacon.

7. Wrap the lapwing in bacon and place it into the plover.

8. Roll the plover in bacon and put it into the partridge.

9. Insert the partridge into the woodcock, surrounded by thin crusts of bread.

10. Place the woodcock into the teal, trussed and covered with bacon.

11. Put the teal into the Guinea hen, also surrounded with bacon.

12. Insert the Guinea hen into the wild duck, preferably a plump one.

13. Place the duck into the fowl, then into the red pheasant.

14. Put the pheasant into the wild goose.

15. Insert the wild goose into the Guinea fowl.

16. Finally, place the Guinea fowl into the bustard, filling any cavities with chestnuts.