Soak bread rolls in poultry broth. Squeeze out and mix in a baking bowl with egg and sesame seeds. Chop onion very finely (almost mushy) and sauté in butter until translucent. Add crushed garlic clove. Fry over medium heat until soft without browning. Add to the roll form. Add the tartar.
Chop or grind chicken liver very finely and stir in. Add olives and season with salt, paprika and bell pepper.
Rinse, drain and dry the poulard. Salt inside and out. Fill with stuffing and sew up the opening.
Heat oil in roaster, fill poularde and roast at 200 degrees in closed roaster for 45 min.
Stir clear soup with sherry and pour into the cooking pot. Cook for another 20 min, baste frequently with gravy.
Brush poulard with butter, sprinkle with sesame seeds and brown open for 20 min until crispy.
(Note: + 30 min. roast!) Boil off roast stock with a little water, thicken with crème fraîche. Ev.
Season to taste with salt and freshly ground pepper.