Turkey Aux Truffes

Put two dozen peeled truffles into godiveau or forcemeat, and fill the breast of the turkey; let it remain in for a week before it is roasted; serve with sauce aux truffes. Pheasants or fowl may be done in the same way.

Une Dinde Rotie Parfaite

Cover the turkey with slices of bacon and white paper; just before it is quite done take off both bacon and paper, that it may get a nice brown. Stuff it with fifty chestnuts, a little sausage meat, and two pounds of truffles. A turkey requires about forty-five minutes to roast.

Turkey Legs

Take a sweetbread, clean and scald it, cut it in square pieces the size of dice, cut some mushrooms as nearly as possible the same shape; put them into a saucepan, with some grated bacon, parsley, small onions, shallot, and sweet basil, minced fine, some coarse pepper, and the yolks of two eggs; shake them well together. Take two raw turkey legs, remove the bones, leaving just a little bit at the end for show. Stuff the legs with the sweetbread, etc.; sew them up, so that nothing can come out. Put them to stew in a glass of good broth, one of white wine; add a bunch of parsley and small onions, and a little salt. Cover with slices of bacon, and stew over a gentle fire. When done, and but little sauce remains, skim it, take off the bacon and the bunch of parsley, add two spoonfuls of cullis, and thicken with yolk of an egg, and serve just before sending to table. Squeeze over the legs a little orange-juice.

Fillets Of Turkey

Cut the breast of a turkey in collops, put some broth of veal into a stew-pan, with an onion and a bunch of sweet herbs. Let it boil rather more than half an hour; strain and thicken it with white roux and a little cream; beat up the collops in this; add salt and pepper, and the squeeze of a lemon. A little finely-minced parsley may be added.