Chicken Legs, Perigueux

Drumsticks stuffed with forcemeat and stewed in a Madeira and truffle sauce.

Cut off the legs from four chickens, bone them without cutting the skin, sprinkle over with salt and pepper, fill them with either cooked chicken forcemeat or quenelle forcemeat mixed with sweet herbs; put them in a saucepan with a little gravy mixed with white wine, place the pan on the fire, and boil gently. Take them out when done and lay them between two boards with a weight on top; when perfectly cold, trim and arrange in a flat saucepan, adding a little of the stock in which they were cooked reduced to half glaze; place the pan over a very slow fire and warm thoroughly. Take them out and place a paper frill on the small end of each and put them on a dish in a circle. Add four or five peeled and chopped raw truffles to the liquor, one wineglassful of Madeira and a little boiling brown sauce, and, after standing it on the fire a few minutes, pour it all over the stuffed legs, and serve.