(2032). Turkey With White Oyster Sauce (Dinde A La Sauce Blanche Aux Huitres)

Truss an eight pound turkey to serve for an entree (No. 178), put it into a saucepan, moisten to cover and two inches higher with stock (No. 194a) and let boil; skim, season with salt, whole peppers, and a bunch of parsley garnished with bay leaf; boil this slowly for one hour or more until thoroughly cooked; when done, drain, untruss, and dress it either whole on an oval rice border, or cut up and placed inside a rice border. Serve the turkey with a white sauce (No. 562), or the same sauce containing small lightly blanched and well drained oysters and raw fine herbs. A part of the sauce should be poured over the turkey, and the remainder served in a sauce-boat.

(2035). Turkey-Grenades-A La Jules Verne (Grenades De Dinde A La Jules Verne)

Raise and pare the fillets from one or two turkeys weighing eight pounds each; shape them into half hearts rounded on one side and pointed on the other; remove the skin and lard the tops with small lardons of larding pork (No. 3, Fig. 52), and then braise in mirepoix stock (No. 419) being careful to baste occasionally and to glaze toward the end so that they assume a fine color. Dress them on a rice socle placed in the center of a dish, pour over the strained and reduced stock, lay on top croustades made of thin foundation paste (No. 135), having them one inch and three quarters in diameter and filled with a fresh mushroom salpicon cut in quarter inch squares and fried in butter; then moisten with a little Madeira and let fall to a glaze; garnish around with half-spherical quenelles the same circumference as the croustade, having it decorated with truffles. Serve in a sauce-boat a veloute sauce (No. 415) reduced with cream and butter just at the last moment.

(2036). Turkey Legs With Noodles, Milanese (Cuisses De Dinde Aux Nouilles A La Milanaise)

Bone the legs of a young turkey, leaving half of the drumstick bone to use for a handle; fill up the boned parts with chicken forcemeat (No. 62) into which mingle finely chopped truffles and mushrooms; sew up to inclose well the dressing. Line asautoir with bards of fat pork and lay the stuffed legs on top; moisten with white wine mirepoix stock (No. 419), and braise slowly, basting and glazing until a fine color is obtained. Dress the legs on a garnishing prepared with noodles (No. 142) veloute sauce (No. 415), tomatoes, parmesan cheese and strips of red beef tongue and mushrooms added. A half-glaze sauce (No. 413) with tomato essence accompanies this dish, but it is served separately.

(2037). Turkey - Breasts Or Fillets - A La Donovan (Ailes Ou Filets De Dinde A La Donovan')

Raise the fillets or breasts from two turkeys, retaining the upper skin; fry them in butter and moisten with a little mirepoix stock (No. 419), then allow it to fall to a glaze; moisten once more and cook very slowly, barely moistened, so that when done the liquid is reduced to a mere glaze. Range the fillets in the center of a dish on a rice socle and garnish around with clusters of quenelles molded with a coffeespoon (No. 155), mushroom heads and small croustades filled with Montglas (No. 747). A half-glaze sauce (No. 413) with Madeira sauce to be served separately.