3285 Ailerons Farcis Grillés


Bone out the winglets, stuff them and braise in the usual manner.

Allow to cool, drain and dry them, then enclose each in 60–70 g (2–2½ oz) of truffled sausage meat; wrap in a piece of caul and dip in melted butter and white breadcrumbs. Grill them gently, arrange in a circle on a dish and pour some Sauce Périgueux in the centre; a dish of some sort of vegetable purée may be served separately.