Pullet Casserole with Spring Vegetables

Prepare the pullet for cooking, binding the legs with white string and seasoning with salt and pepper inside and out. Heat the chopped lard and oil well in a casserole, put in the pullet, and brown well all over, over very high heat. Pour in the wine and brandy, reduce by half, lower the heat, and continue cooking for about three quarters of an hour, basting the pullet from time to time with a spoonful of stock and cooking liquid. To the same casserole, add the baby carrots in chunks, the blanched spring onion, the beans half-cooked in salted boiling water, the butter and a little salt, the pieces of lard and the chipped potatoes. Arrange the pullet, cooked to perfection, in the middle of a hot, oval serving plate, surround with the vegetables, and serve the degreased cooking liquid in a sauce-boat on the side.