Ailerons Farcis Grillés (Grilled Stuffed Winglets in Caul)

Ingredients

• Winglets
• 60 to 80 grammes fine truffled sausage meat
• Caul (crépine)
• Melted butter and breadcrumbs
• Sauce Périgueux

Instructions

1. Prepare the winglets, stuff them and braise them.
2. Surround each winglet with 60 to 80 grammes of fine truffled sausage meat.
3. Wrap the whole in caul, then coat with melted butter and breadcrumbs.
4. Grill gently.
5. Dress in a crown and pour a sauce Périgueux in the middle, or serve any purée separately.