(In season October to March)

Required: A turkey weighing about nine pounds. Three pounds of pork sausages. Three hard-boiled eggs. One pound of ham. One or more truffle. Chaudfroid sauce. Salt, pepper, and nutmeg. Chervil and aspic jelly for garnishing.

Singe and wipe the bird carefully. Next, with a sharp knife, make an incision at the neck. Cut off the legs at the first joint and draw out the sinews. Proceed to bone the turkey, i.e., to cut all the flesh from the carcase, Working the skin and flesh gradually back from the neck towards the tail end of the bird without cutting the skin. Gradually the carcase of the turkey will become quite bare, the flesh and skin being turned back, inside out, from it. When the leg bones are reached, wrench them out of place and Done them separately. If liked, the last bones in the wings may be left in, as they make it easier to re-shape the bird.

Remove the skin from the sausages, and season the meat carefully with salt and pepper. Cut the ham, egg, and truffle in large strips. Pack the inside of the bird with layers of sausage meat, ham, egg, and truffle. Shape the bird as much as possible like it was originally. Tie it up in a dry pudding-cloth, put it in the stock-pot, and let it cook gently for about two hours. Then remove the cloth, and re-mould the bird gently with the hand. Leave it until cold.

Medallions of chicken

Next coat it over evenly with chaudfroid sauce. When this is set coat it a second time, then decorate it in any pretty design with chervil or truffle.

Coat it with a little melted aspic jelly to set the decorations, and serve it garnished with chopped aspic.