Farced Turkey Dindonneau Farci

Pick and singe a young fat turkey and bone it as for a galantine, then fill it with farce (see recipes, Farces), and truss it into a nice form; rub it all over with lemon juice, place a few slices of fat slitted bacon on the breast, and tie it up in a well-buttered cloth; put it into a stewpan in boiling water or light stock, to which add a good plateful of raw cleansed vegetables, such as carrots, leeks, celery, onions, and herbs, also a few peppercorns and a blade or two of mace; watch the liquor reboil, then place the cover on the pan and let the contents simmer very gently for two and a half to three hours. When cooked, take up and put the turkey aside until the next day, then remove the cloth and trassing strings, etc, and mask the turkey about a quarter of an inch thick with Bechamel Chaudfroid sauce (see recipe), and when this is set mask it all over with liquid aspic jelly, which should be used when somewhat cool; dish up, and garnish with aspic jelly and macedoine of vegetables, or with button mushrooms or Financiere, and serve for a ball-supper or luncheon dish. The above would be sufficient for twenty persons.

Turkey A La Spezzia - Dindonneau A La Spezzia

Pick, singe, and cleanse a nice fat young turkey, bone it and truss it as for braising, placing the feet in the legs, as shown in the engraving. Take two pounds of raw fat and lean ham, pound it or pass it twice through a sausage machine, and rub it through a coarse wire sieve; mix with it six or eight large truffles, the contents of a tin of button mushrooms, two finely-chopped eschalots, one pound of chestnut crumbs, four whole raw eggs, and a pinch of Marshall's Coralline Pepper; mix well all together and put it inside the turkey; sew up the bird, place it in a stew-pan with one ounce of glaze, a pint of cooking champagne, and a large bunch of herbs; place the cover on the pan, and let the contents simmer very gently on the side of the stove for one and a half to two hours, keeping the bird well basted while cooking (so that the skin does not break), and adding the liquor from the tin of mushrooms. When cooked put the bird aside till cold, then mask it over with Brown Chaudfroid (vol. i.), garnish the breast as in engraving, with little diamond-cut shapes of truffle, French red chillies, and hard-boiled white of egg, setting the garnish with a little liquid aspic jelly. Dish up the turkey, and garnish round if with Curried Mushrooms (see recipe) and little tongues prepared as below. Arrange here and there on the dish some finely-chopped aspic jelly, and serve for a ball supper or for any cold collation. The bones and trimmings from the turkey can be used up in the braising and afterwards put into the stock-pot.

Tongues For Turkey A La Spezzia

Take some little tongue-moulds, line them thinly with aspic jelly, then with Aspic cream (vol. i.), and let this set; then fill them with a cooked macedoine of vegetables, setting this with a little liquid aspic, then when the whole is set, dip the moulds into hot water, turn them out on a cloth, and use as directed.