Carefully remove the tendons from the drumsticks as directed in drawing (page 180); remove the bone, all but about an inch and a half at the small end, and remove any remaining sinews. Stuff the leg with a forcemeat made of chicken or veal chopped very fine, and use with it the liver and a little strip of larding pork; season it with salt, pepper, and chopped parsley, and moisten it with one egg. Draw the skin over the end and sew it closely together, keeping the shape as natural as possible. Lay the stuffed legs in a baking-pan; cover with boiling water, and simmer an hour, or until tender; remove them from the water, press them into shape, and let cool. When cold, take out the stitches, dredge with salt and pepper, roll in beaten egg and bread crumbs, and fry in hot fat until browned; or broil them on both sides four minutes, if chicken; six minutes, if turkey legs; or they may be sauted in butter. They may be deviled by rubbing them with mustard and a little red pepper before coating with the eggs and crumbs. Serve them arranged like chops, the bones masked with paper frills.
If preferred, the bones may be entirely removed, and the leg flattened to look like a cutlet. This can be done by placing them under a weight to cool after being boiled. Serve with an olive, Bearnaise, Tartare, or any sauce preferred.
LEG OF CHICKEN WITH SINEWS DRAWN. (SEE PAGE 180).
CHICKEN IMPERIALE AND STUFFED LEGS. (SEE PAGES 188 AND 189).