3287 Ballottines and Jambonneaux

Method

These two preparations are ways of using the legs of chickens after the Suprêmes have been removed for other uses. The legs are boned out and stuffed with a forcemeat; the skin should be left fairly long and turned over to give the leg its shape as either a small round ball or a small ham. They are then braised and may be served with any of the garnishes suitable for chicken.

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