Singe turkey and get all the fluff and feathers off. Split in the
back; wash, draw, and dry well. Beginning from the back,
remove the bone — carefully, so as not to tear the skin. Stuff with
chicken mousse, some pieces of tongue, Spanish pepper, and truffles.
Put on a napkin, shape, roll, and tie at both ends with some
strings around to make it firm; boil for two hours✪ Boned Turkey a la Hammond with water
sufficient to cover it, pepper, salt, and vegetables. When done,
put on a plate and cover; put an iron on top and press; leave for
about fifteen minutes; then put back in oven for about ten minutes
until ready to serve. Then carve the turkey, beginning from the
breast; just sufficient to go around. Glaze the other part with a
brown glaze. Arrange a wing on each side (first glazing the wings
with a brown glaze), and decorate with strips of cream sauce.
Garnish with parsley and croustades filled with green peas and a
bunch of parsley at the end of the platter. Serve with mushroom
sauce, potatoes, and cranberry jelly as a joint.
Boned Stuffed Turkey with Veal a la Octavious
Dindon desosse et farci de Veau, a la Octavious
Singe, clean, and bone turkey [see recipe: Boned Turkey].
Stuff with veal stuffing; put on a napkin ; shape, roll, and tie. Boil
AMERICAN COOK BOOK
from two to three hours with water (sufficient to cover it), vege¬
tables, pepper, and salt. When done, put on a plate and cover; put
an iron on top, press; leave about fifteen minutes, then put back
in oven about ten minutes — until ready to serve. Carve straight
down, beginning from' the breast, just sufficient to go around. Then
glaze the other part with a brown glaze; put a wing on each side
(first glazing the wings with a brown glaze) ; decorate with strips
of cream sauce. Garnish with parsley and croustades filled with
green peas and a bunch of parsley at the end of the platter.
Serve, with mushroom sauce, potatoes, and cranberry jelly, as a
joint.
Stuffing. To one pound veal take half pound sausage meat.
Put the veal through the machine about three times; add the
sausage meat, one cup cold cream sauce, and whites of three eggs;
flavor with sherry✪ Boned Stuffed Turkey with Veal a la Octavious; season with pepper and salt to taste. Mix all
well together. ,
Stuffed Roast Turkey ( Dindon farci et roti) a la Parfaite
Singe the turkey; pick all the feathers out; wash well; cut the
head off; pull the skin to the body; cut off the neck. Then open
a small space on the back of the turkey and remove all of the in¬
sides (take care not to break the gall); remove the crop that is in
the neck between the skin and the meat. Sometimes the crop is
very large; at other times it is empty — only a thin skin. Wash
the turkey thoroughly inside, put a little boiling water in to clean
it well; break the backbone so that it will lie flat on the pan.
Then stuff.
Stuffing. Take one pound sausage, one pound chestnuts
(that have been peeled, cooked, and cut in small dices), truffles, and
two cups bread crumbs. Mix all this together with some pepper,
salt, and two tablespoons melted butter.
Page 310 · 3 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Singe turkey and get all the fluff and feathers off. Split in the back; wash, draw, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with chicken mousse, some pieces of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie at both ends with some strings around to make it firm; boil for two hours with water sufficient to cover it, pepper, salt, and vegetables. When done, put on a plate and cover; put an iron on top and press; leave for about fifteen minutes; then put back in oven for about ten minutes until ready to serve. Then carve the turkey, beginning from the breast; just sufficient to go around. Glaze the other part with a brown glaze. Arrange a wing on each side (first glazing the wings with a brown glaze), and decorate with strips of cream sauce. Garnish with parsley and croustades filled with green peas and a bunch of parsley at the end of the platter. Serve with mushroom sauce, potatoes, and cranberry jelly as a joint.
Boned Stuffed Turkey with Veal a la Octavious
Dindon desosse et farci de Veau, a la Octavious
Singe, clean, and bone turkey [see recipe: Boned Turkey]. Stuff with veal stuffing; put on a napkin ; shape, roll, and tie. Boil
from two to three hours with water (sufficient to cover it), vege¬ tables, pepper, and salt. When done, put on a plate and cover; put an iron on top, press; leave about fifteen minutes, then put back in oven about ten minutes — until ready to serve. Carve straight down, beginning from the breast, just sufficient to go around. Then glaze the other part with a brown glaze; put a wing on each side (first glazing the wings with a brown glaze) ; decorate with strips of cream sauce. Garnish with parsley and croustades filled with green peas and a bunch of parsley at the end of the platter. Serve, with mushroom sauce, potatoes, and cranberry jelly, as a joint.
Stuffing. To one pound veal take half pound sausage meat. Put the veal through the machine about three times; add the sausage meat, one cup cold cream sauce, and whites of three eggs; flavor with sherry; season with pepper and salt to taste. Mix all well together. ,
Stuffed Roast Turkey ( Dindon farci et roti) a la Parfaite
Singe the turkey; pick all the feathers out; wash well; cut the head off; pull the skin to the body; cut off the neck. Then open a small space on the back of the turkey and remove all of the in¬ sides (take care not to break the gall); remove the crop that is in the neck between the skin and the meat. Sometimes the crop is very large; at other times it is empty — only a thin skin. Wash the turkey thoroughly inside, put a little boiling water in to clean it well; break the backbone so that it will lie flat on the pan. Then stuff.
Stuffing. Take one pound sausage, one pound chestnuts (that have been peeled, cooked, and cut in small dices), truffles, and two cups bread crumbs. Mix all this together with some pepper, salt, and two tablespoons melted butter.
Records on this page
Boned Turkey a la HammondStuffed Roast Turkey a la ParfaiteBoned Stuffed Turkey with Veal a la Octavious