Place in an earthenware cooking vessel or enameled saucepan a young chicken with some butter, half a glass of white wine, and the same quantity of clear stock. Add a bouquet garni with pepper and salt, and simmer very gently for one hour. Now take out the fowl and herbs and thicken the sauce with a little flour and butter. Next pour a little of the sauce into the dish upon which the bird is to be served, and sprinkle over it a good spoonful of grated Parmesan cheese. On this place the chicken. Pour over it the rest of the sauce, sprinkle well with grated cheese, and place in the oven until the whole of the sauce is absorbed and the fowl is nicely browned.