Turkey's Breast With Cream Sauce

Breast of 2 turkeys. 1/4 lb. fresh pork fat. 1 tablespoon flour. 1 1/2 cup cream. 1 pt. mushrooms.

2 tablespoons butter. 1 teaspoon salt. 1 cup turkey stock. 4 tablespoons truffle peelings 1/2 teaspoon cayenne pepper.

Lard the breast of turkeys with fat. Make the stock from dark meat, pour it over turkey with seasonings and bake 1 hour. Baste frequently until cooked. Make a sauce by boiling cream, butter, flour, mushrooms and truffles. Serve with turkey.

Broiled Turkey Livers

1 doz. turkey livers.

1/2 cup butter.

1/4 teaspoon cayenne pepper.

1 teaspoon salt.

1 teaspoon minced parsley.

Boil livers about 15 minutes and drain until dry and then put them in a dry hot spider for a few minutes and stir in butter, salt, pepper and parsley. Serve on toast.