3283 Terrine d’Ailerons Farcis à la Boulangère

Name: Terrine d’Ailerons Farcis à la Boulangère
Cuisine: France
Ingredients: winglets; sausage meat; turkey; water paste; flour; potatoes; onion; terrine; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

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