Take out the bones from the legs, leaving a portion of leg-bone (drum-stick), season with pepper and salt. Line a saute-pan with small pieces of bacon, add the bay-leaf and a sprig of thyme, the carrot and onion sliced ; lay in this the chicken legs, moisten with the wine and stock, and cook in a brisk oven till tender. Cut some slices of bacon into heart-shapes, and fry slightly. Press the cooked chicken legs a little, trim, and put each on to a piece of buttered paper (strong white paper should be used), previously cut out into heart-shape. Lay a slice of bacon on the chicken, spread over a layer of spinach puree, and put a slice of ham on top ; wrap the buttered paper well round each leg thus prepared, twist it on the ends so as to well fasten it. Range on a buttered saute-pan and bake for about fifteen minutes. Dish up and serve with a sauce made as follows : Strain the liquor left from the chicken, skim off the fat, put the Espagnole sauce with this, and cook a few minutes. Season if necessary, and serve. Note. — The paper used for papillotes should be cut large enough to answer the purpose of wrapping round the legs. They are sent to table in the papers. A cutlet frill may be put on each bone. 977. Cuisses de Volatile d la Florentine. — Chicken legs boned and partially fried in butter when cold immersed in supreme sauce (No. 210), then egged, crumbed in fresh bread-crumbs and grated parmesan cheese, and fried in clarified butter. Served with tomato sauce (No. 271). 978. Filets de Volatile d la Cecile ( Chicken Cutlets, Cecile Style ) 1 spring chicken, 1 oz. butter, | onion,✪ Cuisses de Volatile en Fdpillotes aux Fpinards 1 bay -leaf, 6 oz. foie gras, 2 oz. beef marrow, 1 slice bacon, 2 yolks of egg, 6 oz. cooked as- paragus points, 1 tablespoonful white sauce, potato puree, 2 slices cooked ox-tongue, 1 truffle, pepper and salt, meat glaze, demi-glace sauce (No. 237). ENTREES OF POULTRY, ETC. ( HOT DISHES) 347 Remove the fillets from the chicken, take off the skin, larcl each fillet with small strips of tongue and truffle, place them in a buttered saute-pan lined with a slice of bacon, slices of onion, and bay-leaf ; put a few bits of butter on top, moisten with a little white stock. Season with pepper and salt, and cover with buttered paper. Cook slowly for about twenty minutes, baste frequently ; when done take up, and glaze the top with liquid meat glaze. In the meantime prepare a farce as follows : — Pound the foie gras, asparagus points, and beef marrow (previously blanched) in a mortar till smooth, add one yolk of egg, the sauce, and seasoning, mix well, and rub through a fine sieve. Arrange a meat border of mashed potatoes on a well-buttered silver dish ; this is best done by means of a forcing-bag with a rose tube ; brush over lightly with yolk of egg. Put the prepared farce in the centre of the dish, and bake in a moderately heated oven for about fifteen minutes. Range the cooked fillets neatly on top of the farce ; glaze and serve very hot accompanied with a boat of demi-glace sauce. Pheasant or pigeon fillets may be prepared in the same manner.

AI-modernized reading of the original text

Take out the bones from the legs, leaving a portion of leg-bone (drum-stick), season with pepper and salt. Line a saute-pan with small pieces of bacon, add the bay-leaf and a sprig of thyme, the carrot and onion sliced ; lay in this the chicken legs, moisten with the wine and stock, and cook in a brisk oven till tender. Cut some slices of bacon into heart-shapes, and fry slightly. Press the cooked chicken legs a little, trim, and put each on to a piece of buttered paper (strong white paper should be used), previously cut out into heart-shape. Lay a slice of bacon on the chicken, spread over a layer of spinach puree, and put a slice of ham on top ; wrap the buttered paper well round each leg thus prepared, twist it on the ends so as to well fasten it. Range on a buttered saute-pan and bake for about fifteen minutes. Dish up and serve with a sauce made as follows : Strain the liquor left from the chicken, skim off the fat, put the Espagnole sauce with this, and cook a few minutes. Season if necessary, and serve. Note. — The paper used for papillotes should be cut large enough to answer the purpose of wrapping round the legs. They are sent to table in the papers. A cutlet frill may be put on each bone. 977. Cuisses de Volatile d la Florentine. — Chicken legs boned and partially fried in butter when cold immersed in supreme sauce (No. 210), then egged, crumbed in fresh bread-crumbs and grated parmesan cheese, and fried in clarified butter. Served with tomato sauce (No. 271). 978. Filets de Volatile d la Cecile ( Chicken Cutlets, Cecile Style ) 1 spring chicken, 1 oz. butter, | onion, 1 bay-leaf, 6 oz. foie gras, 2 oz. beef marrow, 1 slice bacon, 2 yolks of egg, 6 oz. cooked asparagus points, 1 tablespoonful white sauce, potato puree, 2 slices cooked ox-tongue, 1 truffle, pepper and salt, meat glaze, demi-glace sauce (No. 237). ENTREES OF POULTRY, ETC. ( HOT DISHES) Remove the fillets from the chicken, take off the skin, larcl each fillet with small strips of tongue and truffle, place them in a buttered saute-pan lined with a slice of bacon, slices of onion, and bay-leaf ; put a few bits of butter on top, moisten with a little white stock. Season with pepper and salt, and cover with buttered paper. Cook slowly for about twenty minutes, baste frequently ; when done take up, and glaze the top with liquid meat glaze. In the meantime prepare a farce as follows : — Pound the foie gras, asparagus points, and beef marrow (previously blanched) in a mortar till smooth, add one yolk of egg, the sauce, and seasoning, mix well, and rub through a fine sieve. Arrange a meat border of mashed potatoes on a well-buttered silver dish ; this is best done by means of a forcing-bag with a rose tube ; brush over lightly with yolk of egg. Put the prepared farce in the centre of the dish, and bake in a moderately heated oven for about fifteen minutes. Range the cooked fillets neatly on top of the farce ; glaze and serve very hot accompanied with a boat of demi-glace sauce. Pheasant or pigeon fillets may be prepared in the same manner.

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Cuisses de Volatile en Fdpillotes aux Fpinards

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