(2026). Small Turkey A La Financiere - Larded (Petite Dinde Piquee A La Financiere)

The turkey represented in Fig. 385, the recipe of which is given below, is simply dressed on a rice croustade foundation (Fig. 9a), cut an inch and a quarter thick. Prepare a financiere garnishing composed of whole truffles, mushroom heads, large cocks'-combs and four large chicken quenelles molded on buttered paper and decorated with truffles; keep them warm. Select a good, small fleshy turkey not too fat. break the breastbone in order to draw it out, and fill up the empty space with grated fat pork pounded with fresh truffle peelings: sew up the skin, truss it with the legs inside and lard the fillets and thighs with fine shreds of larding pork ( No.:3. Fig. 52). Put the turkey in a small braziere lined with fragments of fat pork, roots and minced onions; moisten to half its height with good broth (No. 194a) and reduce the liquid quickly to half, finish cooking the turkey quite slowly while basting frequently; at the last moment allow it to brown nicely in the oven. Strain and skim the stock, reduce it to a half-glaze, incorporating into it slowly some good espagnole (No. 414) that is in the act of being reduced, adding at the same time a few spoonfuls of good dry white wine.

Untruss the turkey, dress it on the foundation and surround it with the prepared garnishings dressed according to the illustration; glaze the truffles and pour a little of the sauce over the cocks'-combs and mushrooms. Serve the prepared sauce at the same time as the releve which is intended to be placed on the table.

Fig. 885.

(2027). Turkey A La Sartiges - Studded (Dinde Cloutee A La Sartiges)

Singe, draw and truss a ten pound turkey as for an entree (No. 178), stuff the insides with a quenelle forcemeat (No. 89) mixed with cooked fine herbs (No. 385); dip the breasts in boiling water to stretch the skin, drive twelve truffle nails into each fillet at equal distances apart and arranged symmetrically in rows of six each, then wrap the turkey in slices of fat pork fastening them on with a string. Cover the bottom of a saucepan with fat pork, lay in the turkey and moisten to a little above its height with a mirepoix stock (No. 419), boil, skim and cook in a moderate oven. When the bird is done dram it off and dress it on a rice foundation. Have a garnishing of cocks'-combs truffles, quenelles, and cepes dressed in clusters around the turkey; strain and skim off all the fat from the stock, reduce it to a succulent sauce with some espagnole (No. 414) added: pour a part of this over the garnishings and the remainder to be served separately with Spanish olives stuffed and minced mushrooms.

Fig. 386.

(2028). Turkey, American Style - Roasted (Dinde Rotie A L'Americaine)

Draw, singe and truss a turkey weighing from eight to twelve pounds, selecting a very fresh one. Clean the insides thoroughly, having it well washed and dried, then fill with a bread stuffing (No. 61); wrap it well in strong buttered paper and lay it on the spit, running the iron rod of the spit between the loins and the string thai is used for trussing the turkey; fasten the legs firmly to this rod and roast before a good tire for about an hour to an hour and a half. Fifteen minutes before serving, unwrap the turkey, that is to remove the paper and let it assume a line color while continuing to baste; it should be a golden brown and cooked to perfection. Dress and pour around a little gravy (No. 404) and then garnish with very green water cress; serve with a sauce-boat of cranberry sauce (No. 598).