No. 824 Cuisses de Volaille truffés à la Périgord.
Cut off the six legs with as much of the skin as possible attached, giving them a round shape, take out the thigh-bone, and cut off the leg above the knuckle, then stuff the round part with a preparation of truffles, as for poularde à la Marie Stuart (No. 528), showing the truffles under the skin, sew them up, and braise as directed for that article; when done put a thin oval border of mashed potatoes on your dish, and dress the legs upon it, three on each side; place a small paper frill upon each bone, and serve with a purée of truffles (No. 53) in the centre and round; the purée must be rather thin.