Ailerons Farcis Chipolata (Stuffed Winglets with Chipolata Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Winglets
- Garniture à la Chipolata
Instructions
- Bone the winglets as above and stuff them in the same way.
- Braise them.
- A quarter of an hour before the end of the cooking, add a garnish à la Chipolata and complete the cooking gently.
- Dress the winglets in a crown and arrange the garnish in the middle.