Cut off the six legs with as much of the skin as possible attached,
giving them a round shape, take out the thigh-bone, and cut off the leg
above the knuckle, then stuff the round part with a preparation of
truffles, as for poularde à la Marie Stuart (No. 528), showing the
truffles under the skin, sew them up, and braise as directed for that
article; when done put a thin oval border of mashed potatoes on your
dish, and dress the legs upon it, three on each side; place a small
paper frill upon each bone, and serve with a purée of truffles (No. 53)
in the centre and round; the purée must be rather thin.