Practical gastronomy and culinary dictionary

504. Dinde Farcie aux Marrons (Roast Turkey stuffed with Chestnuts). — 1 medium-sized tender turkey, ^ lb. fresh pork, J lb. lean veal, 6 mushrooms, 36 chest- nuts, 3 to 6 truffles (if liked), 1 small onion, herbs, pars- ley, and spice, salt and pepper, ^ gill good stock, | lb. dripping. Draw and singe the turkey, cut off the legs and neck, wipe the inside with a damp cloth, and break the breast -bones gently. Remove the skin, bones, and sinews from the pork and veal, cut it up very small, and pass twice through a mincing machine, or pound in a mortar. Peel and skin the chestnuts, and cook till tender in stock or water, drain, and break up small. Mix the chestnuts and meat together in a basin, add the mushrooms, finely chopped, the onion, previously blanched and chopped finely, a dessert-spoonful of finely chopped parsley, a dessert-spoonful in all of chopped olives and savoury herbs. Season to taste with pepper, nutmeg, and salt ; moisten with a little stock and mix thoroughly, then add the truffles (if liked), cut into slices. Fill the breast and body from both ends, very tightly, so as not to leave any space unoccupied ; truss neatly the same way as for roasting, tie and sew up with twine, so as to keep it firmly together. Baste with dripping, and roast it in front of a fire, or bake in the oven in a suitable roasting-tin. Cook for about 1^ to 2 hours, according to the size of the bird. Baste well during the process of cooking. When done, take it up, untie, and dish up. Serve with gravy in a separate bowl. N.B. — To make this dish more elaborate, a garnish consisting of groups of chestnut puree, stoned olives, small braised onions, and mushroom heads can be served round the dish; it will make the dish much more effective. 506 RECHERCHE COOKERY. 505. Oie Rotie, Farcie (Roast Goose, Stuffed). — 1 goose weighing from 5 to 6 lbs., 1 oz. dripping, 3 onions, 18 sage leaves, 2 oz. chopped suet, 4 oz. breadcrumbs, 1 egg, pepper, and salt. Pick, draw, and singe the goose, wipe the inside with a damp cloth, and stuff in the usual manner with a stuffing made as follows : — Peel the onions, blanch together with the sage leaves, strain and chop finely. Chop the suet, mix it with the onions and sage, add the breadcrumbs and the egg, previously beaten, season and mingle well. Now truss the goose for roasting, and roast for about an hour and a half before a brisk fire the first half an hour, and a moderate fire after ; baste occasionally. Sprinkle with a little salt just before it is taken up. ^Yhen done, untruss, place on a hot dish. Strain off the fat from the dripping-pan, and keep it for further use. Add some stock or gravy to the pan. season, boil a few minutes, strain in the dish, and serve. 506. Caneton Roti.— Pick and draw a good-sized duckling, singe it, remove the liver and heart, care- fully wash and put again inside the bird. Truss neatly, put it on a baking-tin with a little dripping. Roast it in the oven or in front of the fire for about forty minutes. Remove the strings, dish up on a hot dish, pour the dripping from the tin, add about | pint of stock or gravy, season with pepper and salt, and boil up. Strain the gravy thus prepared over the duckling, garnish with some picked and washed water- cresses, and serve, Apple sauce is sometimes served with this roast, but it is not essential.