Pullets' Legs a la Bayonnaise

Remove the legs from three singed pullet retaining the skin covering the back as far down as the rump; bone them entirely with the exception of the drumstick; put them in a vessel with salt, mignonette, lemon juice and a broken bay leaf; let marinate for three hours, being careful to turn them over several times. Twenty-five minutes before serving, drain and roll each one in flour, fry them in grated fat pork and when they attain a fine color and are well cooked, remove. Slice four medium onions three-sixteenths of an inch in thickness; detach the pieces so they form rings, flour over and fry these to a golden brown. Dress the legs in the middle of a dish, cover over with brown poivrade sauce (No. 522) with some grated Bayonne ham added to it, and garnish the whole with the fried onions; trim the stump bones with paper frills (No. 10) and serve immediately.