French dishes for American tables

breast and a glass of white wine in the pan, and baste it often. Serve your turkey on a dish, and pour over it the liquid in your pan, which you have strained. Proceed in the same manner for chickens, capons, partridges, etc. — the quantity of each ingredient in proportion to the size of the piece roasted. 292. Boned Turkey. Take a hen-turkey of seven pounds, singe off the hair, by passing it over some lighted alcohol, cut off the head and neck, make an incision through the back its entire length, cut off the wings, and remove all the bones of the turkey. Take three pounds of chopped sausage-meat, the half of which place in the interior of your turkey, cover the farce with alternate strips of larding pork, half an inch wide, strips of cold ham, tongue, and some truffles cut in pieces intermixed. Season with pepper. Place on top of these the other half of your sausage-meat, which cover with another layer of larding pork, ham, and truffles. Then draw the meat at the sides to the center of the back of your turkey, and sew them together with a larding-needle threaded with fine twine. Place on top several slices of lemon, from which you have removed the peel and seeds, and wrap up your turkey very tight in a cloth, which tie firmly with a string, and put in a saucepan, in which you have put the bones of your turkey, a carrot, an onion, a little thyme, two bayleaves, two cloves, one clove of garlic, and enough consomme (stock, Art. 1) to cover the turkey. Simmer gently for three hours, then remove the cloth, which wash clean, and again wrap the turkey in it, tying it as tight as possible. Place it in a pan, put another pan on top, in which put a weight, so as to render the top of the turkey perfectly flat, and put on ice for a day. Skim off the grease from the liquid in which your turkey was cooked, strain, take of it three pints, which put on the fire with three ounces of gelatine and the juice of two lemons. Mix four whites of eggs with a glass of water, pour into your saucepan with the stock and gelatine, stir all well together, and when beginning to boil remove to the back of the range to simmer gently for half an hour, strain through a flannel until perfectly clear, add a wineglass of sherry, put on the ice until cold, cut in pieces, which place on top and around your turkey. 293. Tame Ducks roasted. Clean and prepare two ducks for roasting. Put them in a pan with a little salt, a little butter, a wineglass of water, and roast them by a good fire for about twenty-five or thirty minutes. When well colored, serve them, surrounded with water-cresses. Strain the liquor in your pan, and serve in a sauce-boat with your ducks. 294. Ducks with Olives. Prepare and cook your ducks as the foregoing. Put half a pint of Spanish sauce (Art. 80) in a saucepan, let it boil, and add three dozen olives from which you have removed the stones, and a glass of sherry; boil gently ten minutes, pour your sauce around your ducks, and serve. 295. Duck with Turnips. Prepare two ducks