This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
■Bone the legs of some young chickens leaving on only half of the drumstick, season with salt and pepper, and fill the insides with chicken forcemeat (No. 89), mixing in with it one-third of cooked forcemeat (No. 73). and some chopped parsley; lard those taken from the right with medium lardons (No. 3, Fig. 52), and stud those taken from the left with truffles, covering these with thin slices of fat pork. Cook them in two low saucepans lined with fat pork and moistened with a mirepoix and white wine stock (No. 419); cover over with sheets of buttered paper, and cook in the oven. Glaze those that are larded, and when done drain and decorate with paper frills ( No. 10). Dress in a circle filling up the interior space with a financiere garnishing (No. 667).
Broil slowly some chicken legs and when well done, dip them in English mustard diluted with mushroom catsup, salt, and cayenne, then roll them m bread-crumbs, and broil again over a slow fire until they acquire a fine color. Dress, pour lightly melted maitre d'hotel butter ( No. 581) over, or else a deviled sauce (No. 459) into the bottom of the dish.
Take the legs of six young chickens; bone them keeping on part of the drumsticks, but do not open; suppress well the sinews, season and stuff with chicken quenelle forcemeat (No. 89) and fine herbs (No. 385); sew them up with coarse thread, leaving them in their original shape, range them in a flat saucepan one beside the other, salt over lightly, moisten just to cover with stock (No. 194a) and lay a piece of buttered paper on top, then cook the whole very slowly. Drain off the legs, and let cool between two boards or in the press (Fig. 71). pressing them down lightly; unsew and pare all around and on the ends, season and then dip in beaten eggs and bread-crumbs Range them one beside the other in a flat sauce-pan with melted butter, return them to a hot fire and brown slightly on one side, then reverse them and brown them on the other. Drain and trim each drumstick with a small paper frill (No. 10); dress in a circle on a hot dish and fill the inside with an olive garnishing (No. 695), made with either verdal or Lucques olives, and serve with a sauce-boat of Colbert sauce (No. 451).
Take out the bones from some chicken legs, leaving on half the drumstick, season, lay them in a sautoir containing bardes of fat pork and moistened with a white wine mirepoix stock (No.419); when they are well cooked set them under the pressure of a light weight; pare all around, also the ends. Cut some sheets of strong paper into heart-shapes, oil them over and lay a very thin slice of fat fresh pork on top of one of the halves, cover this with a layer of reduced duxelle (No. 385) and a chicken leg above; cover with more of the duxelle and a very thin slice of cooked ham; enclose them in the papers, plaiting it all around, lay these on a silver dish, place them in a slack oven and when the papers have acquired a fine color and are considerably swollen, serve them immediately.
Remove the first joint bones, season and fry the legs in butter with finely shredded carrots, onions and leeks, adding parsley, thyme and bay leaf. Moisten with stock (No. 194a) and white wine and let simmer slowly until thoroughly done, then turn them on a deep dish, covering them entirely with their stock and leave them to cool off in this; dip each piece in beaten eggs, then roll in bread-crumbs and fry to a fine color. Dress them in a circle over a puree of Jerusalem artichokes (No. 704) serving with a separate half-glaze sauce (No. 413).
 
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