(2003). Pullets' Legs A La Bayonnaise (Cuisses De Poularde A La Bayonnaise)

Remove the legs from three singed pullets retaining the skin covering the back as far down as the rump; bone them entirely with the exception of the drumstick; put them in a vessel with salt, mignonette, lemon juice and a broken bay leaf; let marinate for three hours, being careful to turn them over several times. Twenty-five minutes before serving, drain and roll each one in flour, fry them in grated fat pork and when they attain a fine color and are well cooked, remove. Slice four medium onions three-sixteenths of an inch in thickness; detach the pieces so they form rings, flour over and fry these to a golden brown. Dress the legs in the middle of a dish, cover over with brown poivrade sauce (No. 522) with some grated Bayonne ham added to it. and garnish the whole with the fried onions; trim the stump bones with paper frills (No. 10) and serve immediately.

(2004). Pullets' Legs Deviled (Cuisses De Poulardes A La Diable)

Generally this dish is prepared with pullets' legs already cooked and then broiled, but raw ones can also be used. Score and season well - pepper should predominate - then roll them in mustard diluted with oil; besprinkle with bread-crumbs and broil on a slow tire, turning them over. Serve with a deviled sauce (No. 459).

(2005). Pullets' Legs With New Carrots (Cuisses De Poulardes Aux Carottes Nouvelles)

Have three singed pullets and from them remove the legs and the skin covering the back, bone them entirely, retaining the drum sticks; stuff them with quenelle forcemeat (No. 89) and cooked fine herbs (No. 385), shaping them like a cutlet; cover with slices of fat pork and braise them in a little mirepoix stock with white wine (No. 419) into which add six dozen small new blanched carrots, but in case there be no new ones procurable use others, cutting them up to represent the new ones. When these are cooked, lift them out and place them in a saucepan with a little butter, chicken glaze (No. 398) and fine herbs. Strain the stock, free it of fat and reduce it with espagnole sauce (No. 414) to the consistency of half-glaze; skim well the surface of the sauce; dress the legs in the center of a dish with the new or other carrots around, pour over some of the sauce and serve the remainder of it separately.