3284 Ailerons Farcis Chipolata

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Bone out the winglets, stuff with sausage meat and braise them in the usual manner. Fifteen minutes before they are cooked, add a Chipolata garnish and finish cooking together slowly.

Arrange the winglets in a circle on a dish and place the garnish in the centre.