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.
© 1903 All rights reserved. Published by Taylor and Francis.