Roast two ducks for eighteen or twenty minutes, remove the fillets, and break up the bones, putting them into a saucepan with a split knuckle of veal and a quarter of a pound of ham. also two cut up tomatoes, and one onion with four cloves in it. Moisten with four quarts of broth, cook for two hours and strain the broth; pound the fillets after removing all the skin, with the Same quantity of cooked hominy, and two ounces of butter, dilute this with the broth, season with and nutmeg, and heat it up without boiling. Just when ready to serve incorporate into it, four ounces of good butter, and beat the broth up well with a spoon, until all the butter is melted; then pour it into a soup tureen with a garnishing of celery cut in dice, and blanched and cooked in some consomme, also quarter inch squares of brioche dried in the oven.

(284). Puree Of Wild Turkey A La Sartiges (Puree De Dinde Sauvage A La Sartiges)

Twenty-Four Persons

Braise a wild turkey in a braising pan, garnishing the bottom of it with slices of fat pork, and slices of onions and carrots, and on top lay the turkey; moisten with a quart of broth, let fall to a glaze, then moisten again to its height with more broth, adding a bunch of parsley, garnished with thyme, bay leaf, one clove of garlic and a split knuckle of veal, also two celery stalks, and let cook slowly; when the turkey is done, remove it, and strain the broth through a tine sieve. As soon as the turkey is nearly cold, cut away all its skin, and detach the meat adhering to the bones, about four pounds in all; pound this with four ounces of freshly peeled almonds, and dilute with four quarts of broth and two quarts of veloute (No. 413), strain it through a sieve, and then incorporate into it half a pound of fresh butter. A garnishing of green peas cooked in salted water and some pearl barley boiled three hours in white broth to be added to the soup tureen.