After having used the fillets for either of the preceding dishes, take
off the legs with as much of the skin as possible, bone and spread them
out before you, have ready some forcemeat (No. 120), to which add two
chopped truffles, put a good tablespoonful upon each leg, then sew them
round with packthread; when done place them in a stewpan, with two
onions sliced, a little lean ham, a sprig of thyme, parsley, and
bay-leaf, add rather more than a pint of stock, and stew them very
gently one hour over a slow fire; when done place them in a dish with
their stock, place another dish upon them and press very lightly; you
have saved and half stewed the bones from the legs, with which you may
easily form the heads and neck, stick them into the thicker end of the
birds, form the wings and tails with the claws and tails of crawfish, in
imitation of little ducklings, dress them to form a cross upon a round
dish, and garnish with aspic chopped and in croutons; four will be
sufficient for an entremet, and eight for a flanc; they likewise make
handsome garniture for larger dishes.