No. 826 Cuisses de Volaille braisé aux concombres.
Prepare and bone six legs as above, season them with a little pepper, salt, and very finely-chopped eschalots, then have ready half a pound of forcemeat of fowl, with which stuff them, sew them round and braise as before; when done dress them on your dish as described for cuisses de volaille truffés à la Périgord (No. 824), sauce in the middle and round with a garniture and sauce aux concombres (No. 103), and serve.