These parts are the muscles of the Pleura and are usually found to be both tender and juicy. They are excellent when prepared as Carbonades and Paupiettes. They may be cut into small squares, shallow fried in clarified butter then rolled in a mixture of half Beurre Bercy and half meat glaze. Over and above these uses, it should be added that they are frequently used for meat juice by lightly grilling and then pressing out the juices. Whichever way they are used it is important that the skin and sinew which covers them should first be removed.