Cassell's dictionary of cookery

Turin Cakes. — Blanch two ounces of sweet almonds and four bitter ones, and pound them to a paste with the white of an egg. Beat the yolks of five fresh eggs, and work in with them gradually the almond paste and eight ounces of powdered white sugar. When these ingredients are well beaten, add an ounce of potato-flour, two ounces of fine flour, and the well-whisked whites of the eggs. Pour the preparation into buttered and sugared tartlettins, and bake in a moderate oven. Time to bake, about half an hour, according to size. Probable cost. Is. 2d. for this quantity. Turkey. — The turkey is highly esteemed and usually commands a high price, especially at Christmas, when most extravagant prices are often demanded and obtained for large, well-fed birds. Turkeys are in season from September to March, and are at their best in December and January. If the weather is suitable, they should be hung fully a week before being dressed. In very cold weather, care must be taken that they are not frozen in hanging, and if this is the case, they should be brought into a warm place for some hours before being cooked, or they will be spoilt. The hen bird is considered the best. Brillat Savarin says : — " The turkey is the largest, and if not the most delicate, at least the most savourj', of domestic poultry. It enjoys the singular advantage of assembling round it every class of society. When our farmers and winegrowers regale themselves on a winter's evening, what do we see roasting before the kitchen fire, close to which the white-clothed table is set ? A turkey. AVhen the useful tradesman, or the hard-worked artist, invites a few friends to an occasional treat, what dish is he expected to set before them P A nice roast turkey stuffed with sausage meat and Lyons chestnuts. And in our highest gastronomical society, when politics are obliged to give way to dissertations on matters of taste, what is desired, what is awaited, what is looked out for at the second course 'i A truflied tui-key. In my ' Secret Memoirs,' I find sundry notes recording that on many occasions its restorative juice has illumined diplomatic faces of the highest eminence." Tiirkey, Blanquettes of.— Cut the meat from the remains of a dressed turkey into neat slices, cover these with a cloth, and set them in a cool place till wanted. Put the bones and trimmings into a saucepan \fith. twck ounces of lean ham or a piece of bacon-rind, a small onion finely-minced, a blade of mace, and as much cold stock or water as will cover them. Let all sinmier gently together for half an hour or more. Strain the liquor, and put it back into the saucepan with half a gill of thick cream, half a tea-spoonful of finely-minced lemon-rind, and a little pepper, salt, and grated nutmeg. Let the sauce simmer for ten minutes, jjut in the slices of turkey, let them heat for two or three minutes, then add gradually the well-beaten yolk of an egg, and be careful to mix a little of the sauce with the egg in a basin before putting it to the rest. Stir gently for a few minutes till the sauce is set, but on no account allow it to boil after the egg is added. Serve the preparation on a hot dish with toasted sippets round it. Time, altogether, about an hour. Probable cost, exclusive of the cold turkey, 9d. Sufficient, with a pound of meat,, for two or three persons.