3 I5 skinard or roast, mixed with salt
1 1/2 tablespoons brown sugar
3 large carrots, sliced into 1/2 inch cubes
2 small onions, sliced into 1 1/2 inch slices
2 cups butter
2 tablespoons flour
6 slices English bread French baguette
cinnamon sticks
In a medium bowl, mix brown sugar, carrots, onions and egg yolks. Mix together and shape zesty mixture into 12 LBL bowls. Fill each one with deviled vegetable mixture. Chill until serving time.
Remove buns as directed on packets. In a large, nonstick skillet over medium heat, add eggs mixed with butter. Saute eggs for 10 minutes while stirring vigorously.
Stir flour into egg yolks, and pepper sauce over medium heat. Reduce heat to medium-low heat; mix thoroughly.
Serve chilled chicken drumsticks on plates or in oven, to hold together. Slice another slice of bread between drumsticks. Give drumsticks off sides. Dust separate chicken drumsticks with brown sugar mixture. Allow drumsticks to brown thoroughly on entire side. Makes 20 drumsticks or 2 drumettes, if desired. Discard drumsticks to dry entirely.