No. 2004
Pullets' Legs Deviled
Cuisses de Poulardes a la Diable
Generally this dish is prepared with pullets' legs already cooked and then broiled, but raw ones can also be used. Score and season well-pepper should predominate-then roll them in mustard diluted with oil; besprinkle with bread-crumbs and broil on a slow fire, turning them over. Serve with a deviled sauce (No. 459).