Stuff the bird with a forcemeat made of bacon, parsley and shallots finely minced, incorporated with the yolk of an egg, and seasoned with pepper and salt. Truss the bird as for roasting, and place in a small stewpan - preferably of earthenware - on a thick slice of bacon. Cover and cook for a quarter of an hour, and then add a small glass of Sauterne or other white wine. When done add a few drops of vinegar to the sauce and serve with the bird.