Dinde grillee a la diahle.
Cold roast turkey cut into pieces, covered with
beurre diable (devilled butter), grilled over a slow fire,
served with a sharp gravy sauce, mixed with curry paste
or powder.
Hachis de dinde d la Beine.
Hashed or minced turkey, stewed in white sauce,
served with poached eggs and fried bread croutons.
Filets de dinde d la cardinal.
Breasts of turkey boiled in white sauce, garnished
with stewed crawfish-tails and lobster corals.
Filets de dinde braisee aux 4pinards.
Braised turkey breasts, with spinach.
Ailerons de dinde braisee d lapur&e denavets.
Braised turkey wings with mashed turnips.
Dinde bouillie au cderi.
Boiled turkey with a white sauce flavoured with
celery.
Dinde bouillie sauce persiL
Boiled turkey with parsley sauce.
ENTREES : VOLAILLE POULTRY 219
Dinde a la chipolata.
Eoast turkey larded and stuffed with sausage meat
and veal forcemeat, dished up with a ragout of pieces
of small round sausages, small squares of fried bacon,
button mushrooms, and sliced truffles done in Madere
sauce, garnished with a border of fancy forcemeat
quenelles.
Dinde d la Beyniere.
Roast turkey dished up, surrounded with small
fried sausages and large chestnuts, cooked whole in
poultry broth, served with a brown gravy sauce, in
which the liver, previously braised, in turkey grease,
and finely sliced, has been added just before serving.
Dinde a la Toulouse.
Boiled turkey, dished up with a ragout of sliced
mushrooms, sliced sweetbread, sliced truffles, cocks'
combs, and forcemeat quenelles, done in Allemande or
veloute sauce.
Dinde a la Saint James,
Roast turkey stuffed with sausage meat, chopped
cooked turkey liver and shallot seasoning, served with
a brown sauce, and cranberry jelly set in fancy moulds
and served separately.
Dinde a la Provencale.
Roast turkey stuffed with finely chopped boiled
onions, bread crumbs, chopped parsley, egg-yolks, sliced
truffles, and seasoning, served with tomato sauce.
Dinde a la Godard.
Braised turkey (breast larded), stuffed with veal
forcemeat, mixed with sliced sweetbread, mushrooms,
dished up and garnished with sliced truffles, mushroom
heads, cocks' combs, turned olives, and fancy chicken
quenelles, served with Madere sauce.
14
220 PRACTICAL GASTRONOMY
Dinde a la Yorkshire.
Boned turkey stuffed with forcemeat and thick
slices of cooked smoked ox-tongue, sewn up in a
cloth and boiled, garnished with groups of vegetable
macedoine and served with bechamel sauce.
Filets de dinde d la chicoree.
Braised fillets of turkey with endive or chicory puree.
Cuisses de divide farcies a la Garibaldi.
Legs of turkey boned, stuffed with chicken and
veal forcemeat, truffles, ham and tongue finely minced,
braised slowly and served with a garniture of stewed
macaroni flavoured with tomato puree and small rice
timbales.
Cuisses de dinde braisee a VIndienne.
Curried legs of turkey with boiled rice.
Dindonneau saute aux champignons.
Young turkey stewed, with shced mushrooms.
Dindonneau braise aii Madere.
Braised young turkey wdth Madeira wine sauce.
Oies. — Geese.
Oie sautee a la bourgeoise.
Stewed goose with green peas, braised carrots, and
small onions.
Oie braisee a la Polonaise.
Braised goose with sourcrout (sauerkraut), veal
forcemeat dumplings, and small smoked pork sausages.
Pate de foic gras chaud. Hot goose liver pie.
entrees: yolaille — poultry 221
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Dinde grillee a la diahle.
Cold roast turkey cut into pieces, covered with
beurre diable (devilled butter), grilled over a slow fire,
served with a sharp gravy sauce, mixed with curry paste
or powder.
Hachis de dinde d la Beine.
Hashed or minced turkey, stewed in white sauce,
served with poached eggs and fried bread croutons.
Filets de dinde d la cardinal.
Breasts of turkey boiled in white sauce, garnished
with stewed crawfish-tails and lobster corals.
Filets de dinde braisee aux 4pinards.
Braised turkey breasts, with spinach.
Ailerons de dinde braisee d lapur&e denavets.
Braised turkey wings with mashed turnips.
Dinde bouillie au cderi.
Boiled turkey with a white sauce flavoured with
celery.
Dinde bouillie sauce persiL
Boiled turkey with parsley sauce.
ENTREES : VOLAILLE POULTRY 219
Dinde a la chipolata.
Eoast turkey larded and stuffed with sausage meat
and veal forcemeat, dished up with a ragout of pieces
of small round sausages, small squares of fried bacon,
button mushrooms, and sliced truffles done in Madere
sauce, garnished with a border of fancy forcemeat
quenelles.
Dinde d la Beyniere.
Roast turkey dished up, surrounded with small
fried sausages and large chestnuts, cooked whole in
poultry broth, served with a brown gravy sauce, in
which the liver, previously braised, in turkey grease,
and finely sliced, has been added just before serving.
Dinde a la Toulouse.
Boiled turkey, dished up with a ragout of sliced
mushrooms, sliced sweetbread, sliced truffles, cocks'
combs, and forcemeat quenelles, done in Allemande or
veloute sauce.
Dinde a la Saint James,
Roast turkey stuffed with sausage meat, chopped
cooked turkey liver and shallot seasoning, served with
a brown sauce, and cranberry jelly set in fancy moulds
and served separately.
Dinde a la Provencale.
Roast turkey stuffed with finely chopped boiled
onions, bread crumbs, chopped parsley, egg-yolks, sliced
truffles, and seasoning, served with tomato sauce.
Dinde a la Godard.
Braised turkey (breast larded), stuffed with veal
forcemeat, mixed with sliced sweetbread, mushrooms,
dished up and garnished with sliced truffles, mushroom
heads, cocks' combs, turned olives, and fancy chicken
quenelles, served with Madere sauce.
14
220 PRACTICAL GASTRONOMY
Dinde a la Yorkshire.
Boned turkey stuffed with forcemeat and thick
slices of cooked smoked ox-tongue, sewn up in a
cloth and boiled, garnished with groups of vegetable
macedoine and served with bechamel sauce.
Filets de dinde d la chicoree.
Braised fillets of turkey with endive or chicory puree.
Cuisses de divide farcies a la Garibaldi.
Legs of turkey boned, stuffed with chicken and
veal forcemeat, truffles, ham and tongue finely minced,
braised slowly and served with a garniture of stewed
macaroni flavoured with tomato puree and small rice
timbales.
Cuisses de dinde braisee a VIndienne.
Curried legs of turkey with boiled rice.
Dindonneau saute aux champignons.
Young turkey stewed, with shced mushrooms.
Dindonneau braise aii Madere.
Braised young turkey wdth Madeira wine sauce.
Oies. — Geese.
Oie sautee a la bourgeoise.
Stewed goose with green peas, braised carrots, and
small onions.
Oie braisee a la Polonaise.
Braised goose with sourcrout (sauerkraut), veal
forcemeat dumplings, and small smoked pork sausages.
Pate de foic gras chaud. Hot goose liver pie.
entrees: yolaille — poultry 221