Turkey Wings with Risot—Stuffed

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 fine 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 sauceboat.