No. 829. _Cuisses de Volaille à la Marengo._

Cut off the legs neatly as before, taking out the thigh-bone, and

proceed as directed for petits poussins à la Marengo (see Flancs, No.

596), dress them pyramidically, sauce over, and serve. The whole of a

fowl may be dressed in this manner by cutting it up as directed for

poulet printanier (No. 820), and proceeding as described where above

directed.