(2038). Turkey Wings Fricassed And Baked (Fricassee D'Ailerons De Dinde Au Gratin)

Select a dozen and a half large young turkey wings; singe, bone as far as the first joint and remove the second joint; stuff them with quenelle forcemeat (No. 89) with fine cooked herbs (No. 385) and sew them up. Line a flat buttered saucepan with onions and carrots, slices of fat pork and a garnished bunch of parsley (No. 123), range the wings on top larded across with two rows of larding pork (No. 4, Fig. 52) or else leave them unlarded, and then moisten with stock (No. 194a), seasoning with salt and whole peppers, cover over with buttered paper and let boil. Push the saucepan into a slack oven and three-quarters of an hour after add six small onions for each wing, previously blanched in boiling water. When the whole is cooked take out both the onions and wings, strain the stock through a sieve, add to it some veloute sauce (No. 415), and reduce together; thicken the sauce with raw egg-yolks and fresh butter, pass it through a tammy, season to taste. Put a part of this sauce into a deep china dish capable of being placed in the oven. lay the wings and onions on top, and pour over the remainder of the sauce; bestrew with bread-crumbs and parmesan and let acquire a good color while in the oven; drain and serve the dish on another covered with a folded napkin.

(2039). Turkey Wings With Celery And Chestnuts (Ailerons De Dinde Au Celeri Et Aux Marrons)

, Take twelve scalded and very white wings without any pin feathers whatever, singe and bone all the fleshy first part, then soak them. Line a saucepan with slices of fat pork, lay on the wings and moisten with mirepoix stock (No. 419) placing more fat pork on top. For young turkey wings it will take three-quarters of an hour, but when the birds begin to get harder the wings require one hour or more cooking. Just when ready to serve, drain well and range them in a dish, strain, skim and reduce the stock, clarify, strain once more through a napkin. Havo some chestnuts braised with celery prepared as follows: Put some skinned chestnuts into a saucepan with as much celery stalks cut in inch and a quarter squares, having it already well blanched; moisten with stock (No. 194a) and cook on a slow fire until both chestnuts and celery can crush easily under a pressure. Reduce in a sautior a little espagnole sauce (No. 414) with the stock and pour it over the chestnuts, then finish cooking slowly, season to taste, and pour over the wings when ready.

(2040). Turkey Wings With Risot - Stuffed (Ailerons De Dinde Farcis Au Risot)

Choose two dozen large turkey wings; singe and bone as far as the second joint, leaving on the tip; fill up the empty space with quenelle forcemeat (No. 89) with tine herbs and sew up the opening with thread; scald them in boiling water to stiffen the skin and refresh to pare; range them in a sautoir lined with fragments of salt pork, onions and roots, salt over and moisten to half their height with stock (No. 194a); let fall to a glaze and remoisten to their height with more broth and a little white wine, cover with fat pork and finish to cook very slowly. Apart from this prepare a good risot with half a pound of rice and some stock (No. 194a ); when done remove and finish with butter, parmesan cheese and two spoonfuls of tomato sauce (No. 549). Drain the wings, untruss and cut off the tips; dress the risot in a vegetable dish and the wings on top, pour some of their own stock over after skimming and reducing it well and serve remainder in a sauce-boat.