Boiled Stuffed Turkey

Take young plump birds, singe, draw, wash, stuff with veal forcemeat; trussed with the legs well into the body; boil it till tender with a carrot, onion, celery, and a salted ox tongue; serve with a couple of slices of the tongue on the bird, the stuffing underneath, and a sauce made from the liquor it was boiled in poured around... It may also be stuffed with grated breadcrumbs mixed with minced and boiled celery, raw eggs, salt, pepper and butter, and served with Hol-landaise sauce... Or with egg sauce, Veloute sauce, parsley sauce... Also garnished with a slice of boiled ham and a spoonful of spinach puree.

Boned Turkey

This dish is always served cold, either plain or with aspic or in a galantine. It is a favorite with ball parties, and other luncheon or supper gatherings. Take two birds, one smaller than the other. Remove the head, feet and wings, then split the skin down the spinal column; remove the flesh without breaking through the skin, and leave the carcass with entrails entire. Lay the birds out on the table skin side down. On the larger on place a column of pork sausage or veal forcee meat down the breast centre; on that, lay a-column of cooked tongue, and on either side of it a smaller column of pickled belly of cooked pork. Season with salt, pepper and thyme. Remove the flesh from the skin of the smaller bird and place the white meat over the dark of the stuffed bird, and the dark over the white meat. Then draw the two sides together, sew it up into a good shape; then sew it into a cloth and boil till tender (about two hours). Take up and drain, then place it between two boards; put a weight on top and let become thoroughly cold; then remove the cloth, trim the bird, wipe clean with a hot wet cloth, glaze it and cut portions to order.

If to place on a table whole, then decorate the glazing with fancy piped butter, and take off the first slice

... It may also be roasted instead of being in a cloth and boiled... To make a GALANTINE OF TURKEY, take the bird when the cloth is removed, have a galantine mold nicely decorated with aspic jelly and fancy forms of green peas, white and yolk of hard boiled egg, mace-doine of vegetables; then fill the mold with slices of the boned bird, placing the edges downwards (not one on top of the other), then fill up with limpid aspic-jelly, allowing the jelly to get between each slice of turkey, so that in serving there is no cutting to be done, simply removing the slice with the jelly adhering. When serving, place at either end of the dish a small quantity of aspic and currant jelly.

Blanquette Of Turkey

Slices of cold cooked turkey freed from skin, a can of good button mushrooms also sliced. Put the two into a rich Veloute sauce, bring to the simmer, skim, add juice of a lemon; served within a border of green peas, or grains of rice, or finely shred noodles.

Braised Turkey

Singe and truss the bird without stuffing as for roasting; then roast, quickly basting with butter to get on a nice brown color. Take up as soon as browned, and place it into a deep sautoir with a few slices of veal at the bottom; cover the bird with slices of fat bacon, then fill up with good white stock; add a bunch of sweet herbs, a little salt, then simmer till done; take up the bird, reduce the stock to half glaze, skim, strain and serve with the bird. Garnish with small potato croquettes.