(2042). Spring Or Young Turkey, Puree Of Artichokes - Larded And Roasted (Dindonnean Pique Et Roti A La Puree D'Artichauts)

A spring turkey by its delicate flesh is considered one of the most desirable meats, especially if stuffed with peeled Perigord truffles. The spit (Fig. 118) is the only manner worthy of cooking this bird; it is at its best when two or three months old. Dress two young turkeys, each one to weigh about six pounds: truss for roasting (No. 179) and singe them and lard the breasts with two rows of larding pork on each fillet and two rows on each leg (No. 3, Fig. 52). Three-quarters of an hour to one hour before serving roast them either on the spit or in the oven, basting frequently with butter; when done and of a fine color, salt them over and remove on a dish to untruss and carve, first detaching the two legs and fillet pieces; cut each of these in pieces, then glaze and dress. Serve with a separate sauce-boat of good gravy and a vegetable dish of puree of artichokes (No. 704).

(2617). Young Turkey Breasts, Gustave Dore (Filets De Dindonneau A La Gustave Dore)

Raise the breasts from two turkeys; remove the minion fillets and the skin, and saute them in butter and lemon juice; set them separately under a weight to cool, then pare and cover over twice with white chaudfroid (No. 596), the same as for chaudfroid of turkey Perigord (No. 2462). Decorate with cuts of truffles, and cover with half-set jelly. Pare the four minion fillets, remove the light skin, and the sinews, and range them in a buttered sautoir, one beside the other, shaping them like crescents; cover over with buttered paper, and poach in a hot oven for a few moments, then cool them off and coat over with a brown chaudfroid (No. 594). Cut some slices of unsmoked red beef tongue three-sixteenths of an inch thick, and from these pare slices the same shape as the minion fillets, and cover them with jelly. Dress the turkey breasts on a cutout rice support, and around a pad of bread covered with green butter (No. 583); decorate around this support with finely chopped jelly, and on it lay the minion fillets and tongue intercalated, and outside of the jelly place some triangular-shaped croutons (No. 2442), cut much longer than their width.

On top of the support have a vase made of vegetables, filled with small stuffed mushrooms, as explained in No. 2517.

(2043). Spring Turkey With Turnips - Wings (Filets On Ailes De Dindonneau Aux Navets)

Procure a spring turkey of about eight pounds; draw, singe and clean it well, suppressing all its pin feathers, remove the breasts with the skin and pinion bone attached; fry in butter some carrots, onions, lean salt pork, thyme and bay leaf, then moisten with stock (No. 194a). Line a flat saucepan or sautoir with bards of fat pork, strain the above stock and pour in a third part of it, add the fillets, and let the liquid reduce to a glaze, then add another third part and set the pan in the oven to cook while basting plentifully and adding more stuck as fast as it reduces, finally glazing to a beautiful color. Aside from this blanch and cook some turnips in stock and sugar having just sufficient moisture that when done they have fallen to a glaze; they should first be cut into cork-shaped pieces with square angles. After they are finished cooking, put in a little meat glaze (No. 402) and fresh butter; strain the stock, remove its fat and reduce it with as much veloute sauce (No. 415). thickening just when ready with raw egg-yolks diluted in stock, and finishing by stirring in a piece of fresh butter.

Lay the breasts in the center of a dish, with the turnips around and cover the whole with the sauce.

(2044). Spring Turkey With Water-Cress - Roasted or Broiled (Dindonneau Roti Ou Grille Au Cresson)

Draw a young spring turkey, singe and truss, bard it with thin slices of fat pork and let roast for half to three-quarters of an hour at a moderate, but well regulated fire basting it over frequently with butter, at the last moment salt it over, remove, nntruss and lay it on an oval dish pouring over a little of the dripping-pan fat well skimmed and strained through a sieve. Surround it with water-cress seasoned with salt and vinegar.

Broiled Spring Turkey

Should it be a small young one, then prepare it the same as a chicken, the time of cooking depending upon its size; when done and of a fine color, dress on a hot dish and pour over some lightly melted maitre d'hotel butter (No. 581)..

(2045). Paupiettes Of Young Turkey, Souvenir (Paupiettes De Dindonneau Au Souvenir)

Remove the nerves from the mimon fillets, beat them lightly and cut into oblongs, season and spread over the surface a layer of well seasoned quenelle forcemeat (No, 89) into which has been mixed some chopped truffles, roll them cork-shaped and place in buttered tin paupiette rings ranged on a buttered baking sheet having the bottoms of the rings covered with croutons of bread fried on one side only and of the same dimensions as the rings, the untried side resting on the buttered sheet: on top of each place a channeled mushroom head (No. 118) and cover this with a bard of fat pork, then cook in a slack oven. Have braised as many turkey legs as there are paupiettes and when done to perfection, drain and cut them into small pieces; enclose each one of these in some quenelle forcemeat with cooked fine herbs (No. 385); bread-crumb, dip in eggs and fry to a fine color, then glaze. Dress the paupiettes in a circle, fill the center with the fried legs and serve with a separate cream soubise sauce (No. 543).

Paupiettes Of Young Turkey Souvenir Paupiettes De 408

Fig. 388.