Chicken drumstick or leg.
"Stuffed chicken legs." Chicken legs stuffed with forcemeat and mushrooms and cooked in wine.
Frog’s legs
Cooking. Cooking liquid, stock or cooking time.
This describes a fish, especially trout which has been cooked by putting it into a vinegar court-bouillon which is at a rolling boiling the instant it is killed and gutted. This results in a bluish tinge to the skin and the fish curling a little.
Haunch, as in haunch of venison (cuissot de chevreuil) or of wild boar (cuissot de marcassin).
Haunch of venison, usually larded and roasted.
Haunch of young wild boar, usually larded and roasted.
Cooked. Feminine is cuite.
Deep fried
