Bone the legs of two poulardes, leaving as much skin on as possible,
season them with a little pepper and salt inside, then have ready a
quarter of a pound of forcemeat (No. 120), chop two ounces of lean
cooked ham, mix it with the forcemeat, stuff the legs with it, sew them
up with a piece of packthread, then hold them a quarter of a minute over
a charcoal fire to make the skin firm, have some bacon cut very fine,
and with it lard a circle very neatly (forming rays), upon the top of
each, braise them as directed (No. 793), have also ready a pyramid of
forcemeat as in the last, when the legs are done prick a hole in the
centre of the larded circle, in which place a piece of truffle to
resemble a clove but six times the size of one, prepare four little
silver atelettes or skewers with a dressed cockscomb upon each, dish the
legs precisely as in the last, and serve with a purée of mushrooms (No.
54) round. This may also be simplified by serving the legs plain in the
dish with the puree under.