3285 Ailerons Farcis Grillés

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.