Chicken Legs Shaped As Ducklings

Cut the leg three-quarters of an inch from the joint. Remove the bones belonging to the second joint, as well as a third part of the drumsticks; stuff the legs with quenelle forcemeat (No. 89), introducing into it half as much foies-gras forcemeat (No. 78); mix in a third as much small three-sixteenths of an inch squares of tongue and mushroom, half of each, and raw fine herbs. Shape them to represent ducklings. Put in a sautoir some thin slices of fat pork and place the ducklings one beside the other. Braise, cool and pare off the under parts neatly, so that these imitated ducklings can stand plumb on their base, then glaze them with white chaudfroid (No. 596), and form the wings with crawfish claws. Make artificial eyes and form the beak by cutting the bone slanting. Surround with green parsley leaves, and serve with a bowl of ravigote sauce (No. 623).