Prepare and bone six legs as above, season them with a little pepper,
salt, and very finely-chopped eschalots, then have ready half a pound of
forcemeat of fowl, with which stuff them, sew them round and braise as
before; when done dress them on your dish as described for cuisses de
volaille truffés à la Périgord (No. 824), sauce in the middle and round
with a garniture and sauce aux concombres (No. 103), and serve.