Wings of Turkey or Pullet a la Villeroi Garnishing

Singe turkey or pullet wings and bone them as far as the joint, season with salt and pepper, and fill in the empty space with a little quenelle forcemeat (No. 89) and fine herbs, laying it in through a cornet and pushing the skin into the cut side so as to well enclose the forcemeat. They may be sewn with coarse thread, and then blanched and drained. Remove the feather stubs carefully and put the wings into a saucepan lined with bardes of salt pork, and covered with some mirepoix stock (No. 419). Lay more slices of pork on top of the wings and let them cook slowly for one hour or more; drain, pare, lay them in a bowl, pour the mirepoix stock over, and leave to get cold; then take them out and cover them with a villeroi sauce No. 560), with some chopped mushrooms added. Dip in beaten egg, and bread-crumbs, and fry a fine color.