Turkey Wings Fricassed and Baked

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.