Braised Turkey With Chestnut Puree - Mousseline - Oyster Sauce - Dindonneau Breast Au Puree De Marrons - Sauce D'huitres Mousseline

Pick, singe, and cleanse a nice turkey, and stuff it with herb farce, truss it for braising, and lard the breast of the bird in two or three rows each side with lardons of fat bacon. Put in a, large stewpan two ounces of butter, a large bunch of herbs (bayleaf, thyme, parsley, basil, and marjoram), a teaspoonful of black and white peppercorns, eight or ten cloves, two blades of mace, two cleansed sliced carrots, one turnip, four or five onions, three or four strips of celery, and one cleansed leek; place the turkey on these, cover it over with a buttered paper, put the cover on the pan, and fry the contents for about half an hour, during which time shake the pan occasionally to prevent the vegetables burning, then add to it about half a pint of boiling stock; replace the lid, put the pan on a moderate fire or in the oven and braise for two to two and a half hours, during which time add a little more stock as that in the pan reduces; when cooked take up the turkey with a fork, remove the truss-ing-strings, put the bird on a baking-tin, and brush it all over with a little thin warm glaze, and put it again into a hot oven for about fifteen minutes, when it should be a nice brown colour and crisp. Arrange on a hot dish, garnish with watercress salad (vol. i.page 31), and serve with it a puree of chestnuts (vol. i.). Have Oyster Mousseline sauce (see recipe) handed in a sauceboat, and pour the gravy from the braise, that.has been freed from fat and strained, on the dish, and serve at once. Hatelet skewers may be used for garnishing the bird if wished. Serve for a remove for dinner party or luncheon while quite hot.

Turkey A La Chevet Dindonneau A La Chevet

Pick, cleanse, and singe a nice young turkey, and bone the breast, then stuff it with celery stuffing (see recipe), and truss it as for roasting; rub it well over with clean dripping, tie some slices of fat raw bacon on the breast and roast the bird for one to one and a half hours, according to the size, when it should be quite crisp and of a deep brown colour all over. Baste it frequently during the cooking. When done, dish up, remove the trussing-strings, and serve with buttered rice (see recipe) separately on a hot dish, and with Chevet sauce in a sauce-boat. Serve for dinner or luncheon while quite hot. The giblets from the turkey will make good stock for soup.

Roast Pheasant A La Connaught Faisan Roti A La Connaught

Pick and cleanse two pheasants, then stuff them with a mixture prepared as follows: Chop up fine or pass through a mincing machine two pounds of streaky part of salt pork, and mix with it one pound of freshly-made browned breadcrumbs, one pound of fresh mushrooms that have been washed, the water pressed from them and then chopped up fine, two minced eschalots, a tablespoonful of finely-chopped parsley, two chopped bayleaves, and three chopped sprigs of thyme, season with a pinch of black pepper, salt, and a tiny pinch of ground cinnamon; mix up all together with one whole raw egg and two yolks of eggs and put into the pheasants; truss the birds for roasting, place a piece of slitted fat bacon on the breasts, rub over with good dripping, and roast or bake for about three-quarters of an hour, taking care that it is kept well basted while cooking. Take up the birds, remove the trussing-strings or skewers, place them on a crouton of fried bread, garnish with bunches of watercress that have been picked and seasoned with salad oil, tarragon and chilli vinegar.