La cuisine creole

and a dozen pepper corns, or whole peppers ; moisten all with half a pint of wine or brandy. Warm this up and put in your tied-up gelatine, pour over it as much white veal stock as will cover it well, put it back on the stove to simmer gently for two hours and a half ; let the gelatine get cold in its own seasoning, and then take it out and put it under a weight while you remove the stock or gravy ; take off all the cold grease from the surface and, clarify with eggs in the usual way. When the gelatine is quite cold, remove the weight, take it from its napkin, wipe it and glaze it, and place it on a dish. Decorate it with the strained gravy, which should hâve been placed on ice as soon as clarified and strained. It will now be a firm jelly; if not, put it on ice again, and trim the boned turkey or f owls with it. Gelatines of turkeys, geese, capons, pheasants, partridges, etc., are made in the same way. This is from the finest source, and will repay any one who tries to make this magnificent dish. It has never to my knowledge, been given in any American cook-book, as it was obtained from one who was Chef de Cuisine to a crowned head in Europe. WILD TURKEY. If the turkey is old, or tough, it must be boiled one hour before being stuffed for baking. Then stuff it with oysters, bread and butter, and season with pepper and sait ; baste with butter, and the juice of the turkey. Make the gravy by putting in the pan a pint of oysters, or button mushrooms, throw in a cup of cream, or milk, sait and pepper, and send to table hot, with the turkey. A PLAIN WAY TO COOK A TURKEY BY ROASTING. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forceméat. Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put ît in the oven ; let the fire be slow at first, and baste as it begins to cook. Baste frequently with butter ; when the turkey is well plumped up, and the steam draws toward the flre, it is nearly done; then dredge again with flour, and baste with more butter until it is a nice brown. Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds wîll take two hours. ROAST TURKEY A LA PERIGORD. For this purpose choose a fine young hen turkey; make an incision at the back of the neck, and through this take out the entrails, as the turkey looks so much nicer than when otherwise cut. Cut away the vent, and sew up the place with coarse thread ; singe off the hairs and scald the legs to get off the black skin, if the skin is black, as ît sometîmes îs. The neck should be cut off close into the back, and the crop left entire ; some cooks can do thîs and some think it too much trouble. Break the breast bone and take it out. Lay a little salt on the turkey, and cover it up, while you prepare the stuffing. Wash three pounds of truffles, if the hen turkey is a large one; if it is small two pounds wîll do. Peel the truffles and slice them; throw them into water, and scald them ; add two pounds of fat ham, or bacon, also, the turkey liver, and a quarter of a pound of veal lîver ; season this with pepper, salt, nutmeg, chopped thyme, and a clove of garlic. Set the stew-pan, containing all these ingredients on a slow fire, and let them cook for an hour, stirring them occasionally, with a wooden spoon. Mash them all up and let it get cool ; when cool, stuff the turkey full of the truffle dressing and fill the crop also; sew it up carefully, and tie it with a string, then truss the turkey, and if time allows, put it away for the next day. It should then be roasted, keeping it well basted with the liquor the truffles were boiled in, and butter added to it. BOILED TURKEY AND CELEUY SAUCE.