3283 Terrine d’Ailerons Farcis à la Boulangère

Method

Cut off the small ends of 12 turkey winglets, bone them out then stuff with a fine sausage meat and colour them in butter.

Place in a hot earthenware Terrine with 125 g ( oz) sliced onion and 600 g (1 lb 5 oz) sliced small potatoes, both sautéed separately in butter.

Sprinkle with butter, cover with the lid and seal with flour and water paste. Cook in a moderate oven for 45 minutes and serve as it is from the Terrine.

,