Bone the chicken
without tearing the skin. Gather together the small pieces of meat
and pass them through a mincer, together with the ham, pork leg, lean
beef, lard and sausage. Add the onion, egg, pistachios, parsley, salt
and pepper to the minced mixture. Spread a damp tea towel on the
table, place the boned chicken on top and spread it with the filling,
flattening it well until it covers all the holes. Fold the two halves
together, one on the other and sew it up. Wrap up the 'ball' in a
fine cloth tied up at both ends and put it to cook slowly for an hour
and a half in meat stock. Leave it to stand and cool for a few hours
in a cool place.
Serve it with the
cooking juices, set into gelatine.