Detach the legs from three medium-sized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, cool them off thoroughly, then season with a good . pinch of salt, half a pinch of pepper, and a very little cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a teaspoonful of ground English mustard. Now roll them well together, and pass one after another into fresh bread-crumbs; put them to broil on a moderate fire for four minutes on each side, then arrange them on a hot serving-dish. Pour over one gill of hot sauce a la Diable (No. 198), sprinkle a little chopped parsley on top, and serve very hot. The legs can be served with any sauce or garnishing required.

Turkeys' legs are prepared exactly the same way, only they should be broiled six minutes on each side instead of four, and served with any desired sauce or garnishing.