3284 Ailerons Farcis Chipolata

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.