Take the legs from a chicken, keeping the skin on them.
Remove the bones from the legs and season with a little pepper and salt. Make a farce as below and fill up the legs with this preparation, using a bag and pipe for the purpose; sew the leg up with a needle and cotton to keep the farce in; wrap each leg in a piece of buttered paper, and tie the paper up. Put at the bottom of a stewpan one and a half ounces of butter, a piece of the rind of fat bacon, one large sliced onion, a little sliced carrot and celery, a bunch of herbs, and three or four peppercorns, and place the filled legs on the top; cover up the pan and let it fry gently on the stove for about fifteen minutes, then add about a quarter of a pint of stock, and braise gently for about three quarters of an hour, either in the oven or on the stove, keeping the legs well basted. Take up, remove the paper, and draw out the cotton; brush over with thin glaze, and place in the oven for about ten minutes, then cut in slices about a quarter of an inch thick; dish on a border of potato, garnish with sliced tomatoes between each slice, and a purée of spinach or macedoine of vegetables in the centre, and good brown sauce round the base, using up the liquor of the braise, freed from fat, in the sauce.
Farce for Ballotine
Eight ounces of lean veal or rabbit and a quarter of a pound of bacon or fresh pork; cut the meat up in small pieces and pound it; pass it through a wire Sieve, put it into a basin and add to it one or two cooked mushrooms, one large truffle, one ounce of ham or tongue, one or two cooked chicken livers all chopped fine; mix well together with two raw yolks of eggs, a tiny dust of cayenne pepper, and a pinch of salt, and use.