3369 Ailerons de Poulet Lady Wilmer

Name: Ailerons de Poulet Lady Wilmer
Cuisine: France
Ingredients: truffle; jelly; ox tongue; chickens; aspic jelly; breasts

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poach 3 nice plump spring chickens for just sufficient time to cook the breasts. Allow to cool, remove the breasts leaving the winglet bones attached; trim