European and American cuisine

Turkey with Oyster Sauce.— Boil a turkey the same as turkey il Tallemande. For the sauce, place 18 medium-sized oysters without their liquor in a saucepan over the fire; add 2 tablespoonfuls lemon juice, 1 even teaspoonful salt, 1/8 even teaspoonful pepper, 1 ounce butter, stir and cook a few minutes or until the oysters begin to ruffle ; then set them aside. Mix in a clean saucepan 1½ tablespoonful flour with 1 gill of cold water and the yolks of 2 eggs ; add slowly 1½ cupful strained turkey broth ; stir this over the flre until just before boiling ; then add 1/8 cupful cream and the oysters, stir a few minutes over the fire without letting it boil ; taste, and, if necessary, add more salt. Serve at once with the turkey. Boiled turkey may be serred with the following sauces: egg, caper, lobster, crab, shrimp, béchamel, and Hollandaise. Turkey roasted Plain.— Singe, draw, and wash a young turkey, wipe it dry, and season with 1 tablespoonful salt ; twist the wings over the back, run a small skewer through the skin of the neck and fasten it on to the back, put a skewer through the thigh and body. Lay 2 ounces butter over the turkey ; place the pan in a medium-hot oven ; roast and baste frequently till the turkey is light brown on all sides ; then add a little water, continue to roast, basting frequently till done, allowing 15 minutes to a pound. Shortly before serving lay the turkey on a hot dish, remove the strings and skewers ; free the gravy from fat ; add a little bouillon, let it boil 2 minutes ; then strain, and serve with the turkey. Turkey dressed with Truffles^ French Style.— After drawing, singeing, and washing a good*sized turkey, flatten the breastbone. Melt 1 pound of fresh fine-chopped leaf lard, and when hot put in 2 pounds of truffles ; let it cool off a little ; then fill the lard and truffles into the turkey ; sew up, and set in a cool place for 2 or 3 days. When ready to roast, put the turkey into a dripping pan, cover with thin slices of larding pork, and tie buttered paper around it ; baste first with melted butter and a little water, afterward with its own gravy. Remove the paper and pork Vt hour before serving; sprinkle with salt; let the turkey get nice and brown, basting frequently till done ; in serving take out the truffles, cut the breast of the fowl into even slices ; put them back to their former place and lay the truffles around it. Serve with truffle sauce. A turkey may be roasted the same way without the truffles. Pheasant and capon can be dressed and roasted in the same way. COLD TURKEY. Turkey & la Bechamel.— Cut the remnants of roast or boiled turkey into small pieces; crack the bones and place them in a saucepan, cover with boiling water, add 1 onion, and boil 1 hour ; then strain the broth through a napkin. Melt 1 tablespoonful bntteri add 1 tablespoonful flour, stir a few minutes ; add iVt cup< fnl of the turkey broth, 1 even teaspoonf al salt, 12 whole peppers, a small bouquet, and, if handy, 1 gill of mushroom liquor, cook 6 minutes ; then strain the sauce into a clean saucepan, add Y^ cupful oream or milk, Ys teaspoonful nutmeg, and lYt pint of the fine-cut turkey meat ; let it simmer 10 minutes ; add lastly 2 tablespoonf uls lemon juioe, and serve on a hot dish with a border of nudles or rice timbales, croutons, or over toast.