Wings and Legs Larded and Glaized
Ingredients
Directions
Cut the wings and legs and force them as directed.
Lard them neatly and blanch them.
Stew the wings and legs with a little stock.
When ready to serve, glaze the larding.
Serve under a strong cullis, sorrel sauce, or béchamel.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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