No. 828 Cuisses de Volaille en fricassée à l’Ancienne
See (No. 819) and proceed exactly the same; dress them on the dish, and serve as above.
No. 829 Cuisses de Volaille à la Marengo.
Cut off the legs neatly as before, taking out the thigh-bone, and proceed as directed for petits poussins à la Marengo (see Flancs, No. 596), dress them pyramidically, sauce over, and serve. The whole of a fowl may be dressed in this manner by cutting it up as directed for poulet printanier (No. 820), and proceeding as described where above directed.