Chapon Truffe - Truffled Capon

Pick, singe and draw a capon as explained for Capon, Derby Fashion, and stuff it with the following preparation :

Peel 3 pounds of truffles, pound the peelings with 1 clove of garlic, 1/2 teaspoonful of allspice and 1/2 gill of brandy; add 1 1/2 pounds of raw leaf lard; continue to pound and rub through a sieve; then add the truffles cut in halves.

Cut I large truffle in nice slices and place them between the skin and the breast of the bird; truss to a nice shape; cover the breast with slices of fat pork and wrap the capon in a sheet of buttered paper; place it in the ice box for 2 or 3 days so that the meat will absorb the flavor of the truffles.

Roast carefully with the paper around the bird, removing it only at the last moment, to allow the bird to take color in case that it should be too pale. Truffle sauce may be served to accompany the bird.

Note. - If fresh truffles can be obtained, it is preferable, as their flavor is naturally far superior to the preserved goods.

Dlnde A La Chipolata - Turkey, Chipolata Fashion

Braise a turkey as explained for Capon, Derby Fashion. Add 2 gills of Madeira sauce to the gravy of the bird, reduce to a good consistency, and add 18 small glazed carrots, 12 small glazed onions, 12 whole boiled and glazed chestnuts, 12 small cooked chipolata sausages and 4 ounces of salt pork, cut in small strips 1 inch long and 3/8 inch thick (parboil and cook the strips of pork before adding them to the sauce).

Dress the turkey on a dish, and surround it with the garnishing.

Dlndonneau Braise A La Flnanciere - Spring Turkey Braised, Financier's Fashion

Cook the turkey as explained for Capon, Derby Fashion. Garnish the bird with 12 glazed truffles, 12 slices of sweetbread larded and glazed, 12 large decorated quenelles, 24 fresh mushrooms cooked in butter and tossed in chicken glaze, and 18 cocks' combs and kidneys.

Add to the turkey gravy 2 gills of Madeira sauce, reduce well and serve separate.

Dindonneau A La Godard - Spring Turkey, Godard Fashion

Serve as Turkey, Financier Fashion. The garnishing is the same.

Dlnde Bouillie A L'anglaise - Boiled Turkey, English Fashion

Clean and truss a fat turkey; cover it with boiling water; when boiling, remove the scum, add 3 onions, one of them stuck with 3 cloves; 2 carrots, a stalk of celery and a faggot of herbs; let simmer gently until the turkey is done.

Serve with parsley sauce and slices of the salt pork which was cooked with the turkey.

Note. - Like boiled chicken, boiled turkey may be served with any suitable sauce.

Dinde Farcie Aux Huitres - Turkey Stuffed With Oysters

Remove the hard part from 3 dozen oysters, cook them in their own juice and set aside to cool.

Mix 6 ounces of soft butter with I gallon of fresh bread crumbs, add 1/2 gill of the oyster juice and 3 whole eggs; drain the oysters and mix with them the bread; season with salt, pepper and nutmeg, and fill a fat, plump turkey with the stuffing. Truss the bird; cover it with slices of fat salt pork and roast with care.