3287 Ballottines and Jambonneaux

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.