Dinde Farcie Aux Patates - Turkey Stuffed With Sweet Potatoes

Chop fine 2 large white onions and fry them m 2 ounces of butter without browning, add 8 ounces of sausage meat, and cook for a few minutes, stirring continuously.

Soak 1 pound of white bread (with the crust deprived) in cold water. After 5 minutes press out all the water, and mix the bread with the onions and sausage meat, add 3 whole eggs and 2 pounds of sweet potatoes cooked and cut in 1-inch squares; season the stuffing with salt, pepper, nutmeg, chopped parsley and (very little of each) thyme and sage.

Fill a good turkey with this stuffing, truss the bird, cover it with slices of larding pork and roast carefully.

Dinde Farcie Aux Marrons - Turkey Stuffed With Chestnuts

Prepare the same stuffing as for Turkey Stuffed with Sweet Potatoes. Substitute peeled and cooked chestnuts for the sweet potatoes.

Oison Farci Aux Pommes Et Noix - Gosling Stuffed With Apples And Walnuts

Choose a tender gosling, singe and draw it and prepare the following stuffing:

Chop fine and fry in butter 2 onions, add 6 ounces of sausage meat, cook for 5 minutes, then drain off the fat, add the soft part of a small loaf of bread previously soaked and pressed, and 2 whole eggs; then add 3 or 4 apples, peeled, cut in squares and fried in butter, and about 3 dozen walnuts parboiled and peeled.

Fill the gosling with this stuffing, truss and roast in a moderate oven.

Oison Farci aux Marrons - Gosling Stuffed with Chestnuts. Proceed as for Turkey Stuffed with Chestnuts.

Ragout D'oison A La Paysanne - Stewed Gosling, Peasant Style

Dissect a tender gosling in suitable pieces, season with salt, and fry them in butter to a light color, drain the butter, besprinkle the gosling with a handful of flour and moisten to its height with good stock. When it boils, remove the scum, add a faggot of herbs, I carrot and an onion stuck with 1 clove; cover the pan and let simmer gently for 45 to 50 minutes. Meantime prepare some small glazed onions, carrots and turnips. When the duckling is done, remove the faggot, onion and carrot ; clear the sauce from fat, add a dash of sherry, and the glazed vegetables; also 1/2 pint of cooked green peas; season to taste with salt and a pinch of sugar.

Caneton Farci A L'allemande - Stuffed Duckling, German Fashion

Singe, clean and draw 2 ducklings and fill them with the following stuffing:

Chop fine and fry in butter 2 onions. Remove from a sandwich loaf of bread the crust, and soak the soft part in luke warm water. Cut 3 peeled raw potatoes in 1/2-inch squares, and set them on the fire to boil in salted water. When the onions are fried, add to it 6 ounces of sausage meat. Cook for a while, then drain the fat; add the soaked bread, which should be pressed lightly, add 2 whole eggs, season to taste with salt, pepper, nutmeg, and flavor with thyme, sage and chopped pars-ley. Lastly, add the drained potatoes, being careful not to mash them. Truss the duckling and roast them in a moderate oven 50 minutes to 1 hour. Serve apple sauce separate.