Wing tips, usually of chicken, boned, stuffed with sausage meat and braised. Once cooked the mixture is wrapped in sausage meat, enclosed in caul fat, rolled in breadcrumbs and grilled. It is served with sauce Périgueux.
Breast and wing tips of poached chicken coated in aspic and placed decoratively around a mousse made from the rest of the chicken, with truffles and red ox tongue.
There are two versions of this. Either a Provençal mayonnaise-like sauce of crushed garlic, herbs, tomatoes and oil, similar to aïoli. It is sometimes added to stews, roasts etc. Alternatively, in Languedoc this is an emulsion of garlic, egg yolks and hazel nuts or walnuts. It is served with potatoes, cold meats or fish.
