No. 802 Cuisses de Poulardes farcis aux petits légumes.
Bone and season four legs as before, stuff them with a quarter of a pound of forcemeat (No. 120), and braise them as before, make a pyramid of mashed potatoes in the centre of your dish and dress a leg on each side; you have previously turned twenty young carrots and twenty young turnips in the shape of small pears, and stewed with sufficient stock to cover them, in which you put half a teaspoonful of sugar; when tender dry them on a cloth, and stick them alternately in the potatoes above and around the legs very tastefully; then put a pint of brown sauce (No. 1) with the stock you stewed your vegetables in, add a bunch of parsley and half a bay-leaf, with six spoonfuls of consommé; reduce till it adheres to the back of the spoon, take out the parsley and bay-leaf, add a pat of butter, sauce over and serve.