No. 800 Cuisses de Poulardes au Soleil.
Bone the legs of two poulardes, leaving as much skin on as possible, season them with a little pepper and salt inside, then have ready a quarter of a pound of forcemeat (No. 120), chop two ounces of lean cooked ham, mix it with the forcemeat, stuff the legs with it, sew them up with a piece of packthread, then hold them a quarter of a minute over a charcoal fire to make the skin firm, have some bacon cut very fine, and with it lard a circle very neatly (forming rays), upon the top of each, braise them as directed (No. 793), have also ready a pyramid of forcemeat as in the last, when the legs are done prick a hole in the centre of the larded circle, in which place a piece of truffle to resemble a clove but six times the size of one, prepare four little silver atelettes or skewers with a dressed cockscomb upon each, dish the legs precisely as in the last, and serve with a purée of mushrooms (No. 54) round. This may also be simplified by serving the legs plain in the dish with the puree under.