Remove the tendons and bones from the legs of six young chickens, retaining, however, an inch and a half of the drumstick nearest the foot; season inside with salt, pepper, and fine herbs, then stuff with chicken quenelle forcemeat made of the breast of a part of the chicken. Sew with coarse thread leaving the legs in shape. Put them in a flat saucepan, season and let simmer until tender, barely covered with stock; let partly cool in the stock, then press under a weight. Remove the stitches and trim the legs neatly; egg-and-bread-crumb and fry in deep fat, or sauté, first on one side and then on the other, to a golden brown in melted butter.

After draining on soft paper, put a frill on the end of each bone, dispose in a circle on a hot dish and fill the centre with stoned olives, filled with chicken forcemeat and poached. The olives may be stoned, the forcemeat omitted, and the dish heated in water brought nearly to the boiling point. Serve with white sauce, seasoned with lemon juice and fine-chopped parsley.