Ailerons Farcis à la Boulangère (Stuffed Turkey Winglets Boulangère, in Terrine)

Ingredients

• 12 turkey winglets
• Fine sausage meat
• Butter
• 2 large onions
• 600 grammes raw potatoes
• Melted butter
• Repère paste

Instructions

1. Remove the small tip from 12 turkey winglets and bone them.
2. Stuff them with fine sausage meat and colour them in butter.
3. Sauté separately in butter 2 large sliced onions and 600 grammes of raw potatoes turned into cork shapes and sliced.
4. Put the winglets into a hot terrine with the onions and potatoes.
5. Baste with melted butter and close the terrine, sealing the lid with a band of repère.
6. Cook for three quarters of an hour in an oven of moderate heat.
7. Serve just as it is.