|Tomato puree||1 Ounce|
|Parsley||1 Bunch (100 gm)|
|Asparagus||2 Pound, canned|
|Green peas||2 Pound, canned|
Prepare and wash the chickens and lard with bacon.
Salt, season inside with ground pepper and put into a baking pan, pour on hot lard and roast, basting frequently.
When it is ready, make a gravy from the lard, and fry together with tomato puree.
In the meantime, drain off liquid from the tinned asparagus and green peas and warm in a little butter.
Salt and flavour with sugar and chopped green parsley.
Then carve the chicken, slicing the breast meat, and spread evenly on a buttered fireproof dish.
Garnish one side with green peas and the other with asparagus, and pour the roast gravy from the chicken over the whole.
Put the eggs one by one in the middle, salt and put into a moderate oven, and cook until the eggs are set.