Stuffing:
6 hard egg yolks
½ tsp. Cinnamon
¼ tsp. pepper
½ tsp. ginger
½ tsp. salt
¼ tsp. Ground cloves
½ tsp. nutmeg
Pinch mace
2 TB. sugar
4 cooked fresh or canned pears; reserve liquid
1 ½ C. cooked chestnuts, reserve liquid
1 C. ricotta cheese

Preheat oven to 425 degrees. Split roast almost through and flatten it out.

To make the stuffing:
Mash egg yolks. Combine spices and mix with egg yolks, slice pears, slice chestnuts, cut cheese into small pieces.
Toss pears, chestnuts and cheese with egg yolk mixture. Add sufficient reserved liquid from pears and chestnuts to moisten dressing.
Lay stuffing on flattened meat leaving about 1 inch on all borders. Roll and tie with butcher‘s string. Extra stuffing may be cooked separately.
Roast uncovered at 425 degrees for 10 minutes. Reduce heat to 350 degrees. Pour reserved liquid over meat. cover and cook a total of 30 minuses pound basting occasionally with the broth. Remove cover for final 15 minutes of cooking. Serve.

Source:
Scully, D. Eleanor and Terence
Early French Cookery
The University of Michigan Press
1995
ISBN: 0-472-10648-1