(2041). Turkey Gobbler Stuffed With Chestnuts (Dindon Farci Aux Marrons)

The gobbler turkey is a large-sized bird having a medium convex shaped beak and is specially known by the erectile mammilated carnucle or fleshy membrane covering its head and extending over a part of the beak and neck. The turkey's tail is provided with fourteen distinct feathers that can be raised in such a manner as to form a semi-wheel. Its plumage is of a fine black or greenish color mingled with gray and white; they usually weigh from six to eighteen pounds. Draw, singe, pare, truss and remove the breastbone from a young gobbler turkey, the same as for roasting. Chop up ten ounces of kernel of veal and sixteen ounces of pig's leaf lard, both to be chopped separately then mixed together; season with salt and spice, adding a little shallot and the liver both well chopped. Put this into a mortar with a gill of stock (No. 194a), pound well, remove and place in a sautoir to cook for fifteen minutes, let cool and stir in sixty cooked chestnuts; stuff the turkey with this roast, dress and pour over a little good gravy (No. 404).

(2614). Turkey A La Stevens - Stuffed (Dinde Farcie A La Stevens)

Fry one onion in two ounces of butter with four ounces of fresh mushrooms chopped up; season with salt, nutmeg, fine pepper, parsley, thyme and bay leaf; moisten with half a pint of white wine, and set it on a slow fire to let, fall to a glaze, then dilute with very thick and well-reduced allemande sauce (No. 407), strained through a tammy and cooled off. Put this into the mortar gradually with the same amount of chicken quenelle forcemeat (No. 89), and with a spoon mix in some truffles and red beef tongue, cut in three-sixteenths of an inch squares, and pistachios. Bone the breast of a young turkey, fill the empty space with the above dressing, truss it and wrap it up in several sheets of buttered paper, then put it to cook in an oval-shaped saucepan lined with bards of fat pork, and moisten to half its height with a mirepoix and white wine stock (No. 419); it requires fifteen minutes cooking for each pound of turkey when stuffed. Half an hour before serving untie the turkey and let it assume a fine color, then remove and lay it on a dish to cool off.

With the stock prepare a jelly and use for making some small aspics of foies-gras (No. 2412), molded in timbale molds (No. 3, Fig. 137), and garnish around with them, placing them on chopped jelly and surround with jelly croutons, and stick on the top three or five hatelets; trim the drumsticks with favor frills (No. 10), then serve.

(2615). Turkey In Daube A La Verneuil (Dinde En Daube A La Verneuil)

After picking, singeing and drawing a large turkey, lard it with lardons (No. 2, Fig. 52), seasoned with salt, pepper, nutmeg, chives and pulverized thyme and bay leaf. Line a braziere (Fig. 134), with slices of fat pork, raw lean ham, carrots, onions, a bunch of parsley garnished with thyme and bay leaf, a clove of garlic, a gill of brandy and two split calf's feet or knuckle of veal; lay in the turkey.

Fig. 536.

Boil. skim, then set the braziere in the oven for three or four hours until perfectly cooked. Blanch and cook separately some turnip balls three-eighths of an inch in diameter, and some short sticks of carrots one inch long by three eighths of an inch in diameter. When the turkey is cooked put it into an earthen or a tin vessel, strain the stock over and when three-quarters cooled remove the bones and skin from the meat. Mold the daube in a mold about one inch shorter and narrower than the mold to be decorated, placing in layers of turkey, calf's feet, truffles and pistachios. Decorate the larger mold, the shape of the one in Fig. 536, with the carrot sticks cut lengthwise in two and the rounded side applied to the sides of the mold, and the turnip balls also cut in two and the convex side applied; the half lozenges on top to be of turnips and the smaller lozenges above of truffles, below which place a row of small green peas. Coat the decoration and till the bottom with jelly, and when hardened unmold the smallest mold and place it in the decorated one. Fill up with cold liquid jelly, let get thoroughly cold on ice, and when sufficiently firm unmold on a cold oval dish; garnish around with chopped jelly and triangular jelly croutons dressed upright.

On top fasten three hatelets and on the first platform range a symmetrical border of jelly squares all around.