Consommé aux Ailerons (Consommé with Chicken Winglets)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Clear Consommé de volaille
- Chicken winglets
- Rice
Instructions
- Bone the chicken winglets, stuff them, and braise them.
- Poach rice, keeping the grains quite whole.
- Garnish the clear Consommé de volaille with the winglets and the rice.