Pinions of Turkey, Turtle-sauce

Ingredients

• 20 pinions of turkey
• 2 tablespoons lard
• 8 ounces streaky bacon, blanched and cut into squares
• 2 or 3 small onions
• a handful of flour
• white wine
• gravy
• a bunch of parsley with aromatics
• a handful of fresh mushrooms, trimmed
• 2 dozen cooked button mushrooms
• 2 dozen small poached quenelles of fowl or veal
• a pinch of cayenne
• cut-up gherkins for garnish

Directions

1. Cut the pinions above the second joint, singe, and bone them to the second joint.

2. Press the flesh into the hollow left by the bones and blanch the pinions in boiling water.

3. Soak them in cold water, wipe them dry, and pluck them.

4. Melt lard in a stewpan, add pinions, bacon, and onions, and fry until browned.

5. Season and toss the mixture, then drain off excess fat.

6. Sprinkle flour over the pinions, moisten with white wine and gravy, and add parsley and mushrooms.

7. Keep the stew boiling for a few minutes, then reduce the heat.

8. In another stewpan, combine cooked calf's brain, button mushrooms, and quenelles.

9. Once the pinions are done, add them to the garnish mixture.

10. Skim fat off the sauce, strain it, and reduce while stirring in madeira.

11. Finish with cayenne, pour over the garnishes, and simmer without boiling.

12. Dish up and sprinkle with cut-up gherkins.