A Roti Sans Pareil

Ingredients

• 1 large olive, stuffed with capers and anchovies, preserved in oil
• 1 ortolan, fat
• 1 sky-lark
• 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 large red pheasant
• 1 fat wild goose
• 1 Guinea-fowl
• 1 bustard
• thin bacon slices
• vine leaves
• thin crusts of bread

Directions

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

2. Insert the fig pecker into the body of the ortolan.

3. Remove the head, legs, and principal bones from the ortolan, then wrap it in bacon.

4. Place the wrapped ortolan into the sky-lark.

5. Prepare the thrush similarly and place it into the sky-lark.

6. Wrap the quail in a vine leaf and place it into the thrush.

7. Truss the lapwing with bacon and place it into the quail.

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

9. Insert the partridge into the plover.

10. Surround the woodcock with thin bread crusts and place it into the partridge.

11. Truss the teal with bacon and place it into the woodcock.

12. Insert the Guinea-hen into the teal, surrounded by bacon.

13. Place the wild duck into the Guinea-hen.

14. Insert the plump fowl into the wild duck.

15. Finally, place the red pheasant into the fowl, ensuring it is high-flavored.

16. Insert the wild goose into the pheasant.

17. Place the Guinea-fowl into the wild goose.

18. Finally, insert the bustard into the Guinea-fowl.