• 2 large raw chicken legs
• ½ lb. lean veal and ¼ lb. bacon<

Chop and pound veal and bacon until smooth. Add the diced mushrooms and truffle, season well, bind with egg. Bone chicken legs, stuff with farce, shape into rolls. Put 1½ oz. butter and the vegetables, sliced, into saucepan, lay chicken legs on top; cover, fry gently for 20 min., add bouquet garn