Chickens' Legs As Cutlets with Olives

Take the legs of six young chickens; bone them keeping on part of the drumsticks, but do not open; suppress well the sinews, season and stuff with chicken quenelle forcemeat (No. 89) and fine herbs (No. 385); sew them up with coarse thread, leaving them in their original shape, range them in a flat saucepan one beside the other, salt over lightly, moisten just to cover with stock (No. 194a) and lay a piece of buttered paper on top, then cook the whole very slowly. Drain off the legs, and let cool between two boards or in the press (Fig. 71), pressing them down lightly; unsew and pare all around and on the ends, season and then dip in beaten eggs and bread-crumbs Range them one beside the other in a flat sauce-pan with melted butter, return them to a hot fire and brown slightly on one side, then reverse them and brown them on the other. Drain and trim each drumstick with a small paper frill (No. 10); dress in a circle on a hot dish and fill the inside with an olive garnishing (No. 695), made with either verdal or Lucques olives, and serve with a sauce-boat of Colbert sauce (No. 451).