Singe, remove pinfeathers, head, neck, tendons, feet and legs to second joint and cut off wings close to body of a small, plump turkey; then bone (for directions see The Boston Cooking-School Cook Book, p. 24). Remove and set aside dark meat, cut breast in slices and arrange in a layer of uniform thickness over body skin. Turn in small pieces of leg and wing skin remaining. Spread with forcemeat, draw body skin over forcemeat and sew into shape. If turkey is allowed to stand before being spread with forcemeat, it must be covered with a double thickness of cheese-cloth, wrung out of cold water. Tie in a double thickness of cheese-cloth. Put bones and dark meat in kettle, pour over two quarts water, bring to the boiling point and steam prepared turkey (over stock thus made) until tender; the time required being about two hours. Remove, drain thoroughly and let stand fifteen minutes. Take off cloth and sew securely and tightly in cheese-cloth wrung out of cold water.

Boned Turkey.

Boned Turkey. - Page 242.

Slices of Boned Turkey and Cubes of Garnished Aspic.

Slices of Boned Turkey and Cubes of Garnished Aspic. - Page 243.

Put between two boards, place a weight on top and let stand in a cold place. Take from cheesecloth and pour over the following sauce: Melt one tablespoon butter, add one and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup chicken stock. Bring to the boiling point and add one-half teaspoon salt, one-eighth teaspoon pepper, one-half teaspoon lemon juice, one egg yolk, slightly beaten and diluted with one tablespoon cream and one teaspoon granulated gelatine, dissolved in one tablespoon hot water. Let stand until mixture begins to thicken, before pouring over turkey. Garnish with truffles, cut in fancy shapes, and brush over with melted aspic jelly. Place on serving dish, surround with crisp, small lettuce leaves and cubes of aspic jelly, garnished with parsley and pimiento butter, forced through a pastry bag and tube.

Forcemeat - Force one and one-half pounds, each, raw lean veal and meat cut from fresh fat pork chops through a meat chopper; then force through a puree strainer.

Cook one-half cup Sherry wine with four shallots, peeled and cut in pieces, four sprigs parsley and one-fourth teaspoon dried tarragon leaves, until reduced one-half. Strain through cheese-cloth and add to meat; then add yolks two eggs, slightly beaten, one cup smoked tongue, cut in one-half-inch cubes, one-half cup blanched pistachio nuts, cut in pieces, four truffles, cut in pieces, one tablespoon truffle liquor and one cup one-half-inch cubes larding pork, parboiled two minutes, drained and thoroughly chilled. Season with one tablespoon salt, one-eighth teaspoon cayenne, one-half teaspoon grated nutmeg, one-half teaspoon allspice and two teaspoons rum.