Place the chicken meat in the bowl of a food processor fitted with a steel blade. Coarsely chop the meat. Season with salt, white pepper, and nutmeg. With the machine running, slowly pour the cream through the feed tube. The mixture should be smooth and well-blended. Place in a bowl, cover with plastic wrap and chill. Sprinkle the chicken leg cavity (from which the bones were removed) with salt and black pepper. Stuff with the chicken meat mixture, reconstructing as closely as possible the shape of the leg and thigh. Wrap each stuffed leg in aluminum foil, twisting the ends to prevent stuffing from escaping. Preheat oven to 180. Place the wrapped legs in a 2-quart stainless steel pot. Add the stock, Cognac and sauterne. Gradually bring to a boil. Cover, lower heat and simmer 15 minutes. Turn the wrapped legs over, recover pot and cook another 15 minutes. The legs should be just covered with liquid. Remove the legs from the pot and place on a platter. Keep warm in preheated oven. Reduce the liquid in the pot over medium-high heat to 1/4 cup or until syrupy. Remove from heat and add butter in small pieces, whisking vigorously. Add more butter only after the previous addition has been absorbed. Add any juices that have accumulated on the platter in the oven. Taste the sauce and add more salt and black pepper if needed. Unwrap the chicken legs and place on a heated serving platter. Pour the sauce over and sprinkle with parsley. Serve immediately. Note: Uncooked chicken can be frozen. Cooked chicken can be refrigerated in foil. To reheat, place in preheated 300 oven 20 minutes.

Jean Paul Restaurant Francais

East Wisconsin Avenue, Milwaukee

Wine: Barsac

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.