The hen turkey is the female of the gobbler; it hatches on the ground and is very prolific. The meat of the hen turkey is far more delicate than that of the male, therefore it is more frequently selected for stuffing with truffles or chestnuts. In order to have it good it must be young and raised in the barn-yard. Its meat is better in winter time after leaving it hang for a certain period; it can be roasted or else cooked in its own gravy, both ways an; excellent, but if old then it should be boiled. Wild turkeys abound principally in North America and feed on fruits and green acorns; their meat is far more delicate and succulent than that of the domestic turkey. The eggs are much liked either boiled or cooked in an omelet.

(2024). Turkey A La Chipolata - Stuffed (Dinde Farcie A La Chipolata)

Select a small turkey not too fat but quite fleshy; bone the entire front part leaving the breast-skin as long as possible, also the thighs; diminish the thickness of the fillets and place these pieces where there is no meat so as to equalize the thickness of the meat. Season the inside of the breasts. Cut lengthwise two veal minion fillets and fry them in butter, season and throw over some cooked tine herbs (No. 385), then let get cold; mix in with these a few fillets of veal udder, and of cooked ham and truffles, also an equal quantity of chicken quenelle forcemeat ( No. 89). Fill the empty space with the garnishing and forcemeat mixed; press the forcemeat into the skin of the turkey and let it assume its original shape; braise it for an hour and a quarter to an hour and a half on a very slow lire, and at the last moment glaze, drain off and untruss the turkey. Dress it on a rice croustade foundation (Fig. 9a) and surround with a chipolata garnishing (No. 657) into which a good espagnole sauce (No. 414) with Madeira wine has been added reduced with the braise stock; pour a part of this sauce over the turkey, and serve the remainder separately.

(2025). Wild Turkey A La Delagrange - Stuffed (Dinde Sauvage Farcie A La Delagrange)

Singe and draw a young wild turkey, then truss for an entree (No. 178). Prepare a dressing composed of bread-crumbs soaked in warm water and the liquid entirely extracted, season with salt, fine spices, sage, chopped onions fried in butter, and finely chopped beef marrow; add some roasted chestnuts, and broiled sausages free of skin, and cut into slices. When all the ingredients are thoroughly mixed, till the turkey with it and braise in a saucepan garnished with bards of pork, and moistened with a white wine mirepoix stock (No. 419); when nearly done, glaze, drain, untru-., and dress on a layer of Piedmontese risot (No. 739); serve with bechamel sauce (No. 409) reduced with the mirepoix stock, thickening with raw egg-yolks and cream; when ready to serve incorporate a little chicken glaze (No. 398), and a piece of fine butter. Pour part of this sauce over the turkey serving the rest in a sauce-boat.