661. Roast Turkey, A La Chipolata

Draw and prepare a turkey for stuffing, fill it with well-seasoned veal stuffing and chestnuts, or, if preferred, pork sausage-meat may be substituted for the veal stuffing.

The chestnuts are prepared as follows : - Take about sixty chestnuts, and after splitting them across the outer skin, fry them with a little butter in a frying-pan until they shed their husks easily; when peeled, boil them in a little good consomme till done ; half should then be reserved to be put in the sauce, and the remainder used as directed above.

The turkey being thus prepared, truss and cover with thin layers of fat bacon as directed in the foregoing case, and having roasted it of a light color, dish it up and garnish with alternate groups of the ingredients composing the Chipolata ragout (No. 190), pour some of the sauce round the remove, and send to table.

662. Roast Turkey, A L'Anglaise

Stuff a turkey with some well-seasoned veal stuffing, let it be trussed in the usual manner, and previously to putting it down to roast, cover it with thin layers of fat bacon, which should be secured on with buttered paper tied round the turkey, so as entirely to envelop it on the spit; then roast it, and when done, dish it up, garnish with stewed chestnuts, and small pork sausages, nicely fried ; pour a rich Poivrade sauce (No. 29) round it, glaze the turkey, and send to table.

663. Roast Turkey, A La Financiere

The turkey may be stuffed either with veal stuffing or quenelle of fowl; it should be roasted in the usual manner, and when done, dished up and garnished with a rich Financiere ragout (No. 188) ; at each end place a larded sweetbread, and at the sides, a sweetbread decorated with scollops of truffles inserted in the form of a rose; between these should be placed groups of large truffles and quenelles of fowl; glaze the turkey and send to table.

As this is rather a sumptuous kind of garnish, suitable for great occasions only, the sweetbreads, large truffles, etc, may be dispensed with, and the Financiere ragout only retained.

664. Boiled Turkey, With Celery Sauce

Draw a fine young hen turkey, and remove the angular part of the breast-bone, stuff it with veal stuffing, and truss it for boiling; wrap some buttered paper round it, and place it in an oval braizing-pan with carrot, onion, one head of celery, and a garnished faggot of parsley ; add as much white poele (No. 230), or white stock, as will suffice to cover the turkey, then set it on a stove to boil; it should after that be removed to the side, or placed on a slackened stove to continue gently boiling till done; then take it up out of the braize, remove all the string, etc, and set it to drain upon a napkin ; dish it up, pour over it a well-made puree of celery (No. 110), place round it some stewed heads of celery, and send to table.

665. Boiled Turkey, With Oyster Sauce

The turkey should be boiled as directed in the last article; when done, dish it up, and previously to sending it to table, pour over it some well-made oyster-sauce (No. 50), and serve.