Stuffed Chicken Legs (Cuisses de Poulet s farcies) a la Walde

Ingredients

• When the breast has been used for mousses, souffles, or different other entrees, and legs and second joints are at hand
• then add some sherry to the pan
• put a small artificial bone, about one and a half inches long, into each of the cutlets

Method

1. 1

   Wash legs and second joints well; put in hot water with pepper, salt, onions, and carrots, and let simmer slowly — with a cover — until well done; leave in the juice until cold.

2. 2

   When ready, take out, remove the skin and bone, shape in a small cutlet or in the shape of a leg (all the same size); put on a buttered pan, cover with chicken mousse and decorate all around with chicken mousse that is colored with finely chopped truffles, and a dot in the centre, with diamond of truffle on top of the dot; cook in oven from eight to ten minutes — well covered.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 275. The excerpt below is the record exactly as published.

Stuffed Chicken Legs ( Cuisses de Poulet s farcies ) a la Walde When the breast has been used for mousses, souffles, or different other entrees, and legs and second joints are at hand, wash legs and second joints well; put in hot water with pepper, salt, onions, and carrots, and let simmer slowly — with a cover — until well done; leave in the juice until cold. When ready, take out, remove the skin and bone, shape in a small cutlet or in the shape of a leg (all the same size); put on a buttered pan, cover with chicken mousse and decorate all around with chicken mousse that is colored with finely chopped truffles, and a dot in the centre, with diamond of truffle on top of the dot; put a small artificial bone, about one and a half inches long, into each of the cutlets; then add some sherry to the pan

Cook this with the app: pantry check, scaling, and the assistant.