Turkey Breasts, Spanish Style

Proceed as for turkey breasts chipolata, but after cooking for twenty minutes only take the turkey off, place it in another saucepan and baste it with its own gravy, adding one-half pint of Spanish sauce. Blanch one-half pint of chicken or turkey livers, cut them into two or three pieces each, according to their size, and put them into a saucepan with the turkey, adding one-half wineglassful of Madeira wine. Cook for twenty minutes longer, and serve with the livers placed round the breasts and the gravy poured over.

Turkey Croquettes

Cut the meat off the breast of a cold cooked turkey, trim off the skin and fat and cut the lean into small squares; put them into a saucepan with an equal quantity of rice that has been boiled in broth till dry and of whole grain, sprinkle in one tablespoonful of curry powder and keep it covered. Pour one pint of bechamel sauce into a flat stewpan and boil it until reduced, stirring and adding gradually sufficient melted glaze to bring it to a creamy consistency. Mix one tablespoonful of curry powder with a small quantity of milk, stir it into the sauce, then pour the whole over the meat and rice. Stir the mixture over the fire for five minutes, then turn it into a basin and leave it until cool. When firm divide the mixture into equal quantities with a tablespoon, roll them in finely grated breadcrumbs, dip them in beaten egg and roll in breadcrumbs again. Boil a quantity of lard in a fryingpan, plunge the croquettes into it and fry them until they are well and equally browned. When cooked drain them, put them on a dish-paper placed on a hot dish, garnish, and serve.

Fillets Of Turkey, Milanese

Remove the sinewy skin from two breast fillets that have been cut from a small raw turkey, cut the meat into slices slanting lengthwise, trim them and beat them lightly. Dip the slices in beaten egg and then in freshly-grated breadcrumbs. Melt a lump of butter in a fryingpan, put the fillets in and fry them quickly on both sides till well browned. Put a garnish of rice with mayonnaise in the center of a hot dish; when cooked arrange the fillets in a circle round it, pour over them the butter in which they were cooked, and serve them.

Turkey Fricassee

Separate the meat from the bones of some remains of cold cooked turkey, cut it into small pieces, and season it with salt, pepper and grated nutmeg. Pour one teacupful of milk into a saucepan with a thin strip of lemon peel, and boil it for five minutes. Mix one dessertspoonful of cornstarch to a paste with a little cold milk, then stir it into the milk in the saucepan, and keep on stirring it over the fire for two minutes; then take out the lemon peel, remove the sauce from the fire, and allow it to cool for several moments. Add one-half ounce of butter to the sauce, put it in the cut-up meat, and stir it over the fire until hot. While the turkey is being warmed up fry some thin squares of bacon. Turn the turkey onto a hot dish, arrange the bacon around, and serve.