Turn chickens skin aside, cutting bones off with some flesh, which is removed and minced twice.

Add egg whites, and beat fleshy paste, adding cream gradually, until rises twice or three as much. Salt and add diced mushrooms and nutmeg carefully.

Stuff chickens skin, fastening edges, flour, moisten in  lezon, and crumb. Fry in oil until golden brown crust, then cook through in the oven for 15 minutes

Garnish with boiled broccoli or cauliflower, fresh vegetables.