The Swedish, French, American cook book

Turkey ( Dindon ) a la Dauphine When turkey is left over it can be made a beautiful dish for the following day. Trim well in nice little cutlets, put in a pan with sufficient stock or water to cover it, cook from thirty minutes to one hour; leave in the broth until cold. When cold, put all the trimmings through the machine, which will amount to about a cup or a cup and a half; to each cup add three tablespoons hot cream sauce, a speck of mustard, pepper and salt. Coat the cut¬ lets all around about quarter inch thick. Leave them on an oiled paper until cold. When cold, dip in egg and bread crumbs and fry in hot fat until golden brown; put a paper frill in each. Arrange green peas all around; garnish with parsley and serve with cran¬ berry sauce. Baskets with Creamed Turkey a la Fanchonette Dindon a la Creme en Corbeilles, a la Fanchonette Make little pastry baskets from puff paste; roll the puff paste very thin; line little fluted cake tins with the pastry, cutting it very even around the edges. Put a little piece of paper in each basket and fill with beans and bake. In the meantime, make little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in a corkscrew style and put it in a narrow horseshoe shape on a baking pan and bake until golden brown. When ready to serve, fill. Stick a handle in each and serve very hot in ring style on a platter; garnish with parsley. Filling. Take cooked turkey, cut in small dices, put between two plates and heat. In the meantime, take one tablespoon butter, one heaping tablespoon flour; stir in a saucepan over the fire until it is well dissolved; add one cup milk, two tablespoons sherry, pepper and salt to taste; then add the turkey; let it come to a boil and, just before serving, add half cup rich cream. Creamed Turkey in Croustades, a la Thyra Dindon a la Creme en Croustades, a la Thyra [Croustades are also called Swedish Timbales and fountain cups.] Made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, some salt. Stir eggs and water together, add the flour, work to a smooth batter; then add the milk, then the cream and salt. Have the croustade iron hot in the fat on the stove, wipe the iron dry, dip in the batter (be careful it does not go over the top of the iron), dip twice, then dip in the boiling hot fat and cook until golden brown. Then take the croustades off the iron, turning it bottom up as it otherwise might get soggy from the fat at the bottom; leave dry until ready to serve, then heat. Fill [see recipe: Baskets with Creamed Turkey a la Fanchonette]. Creamed Turkey in Patties, a la Irene Petit Pate de Dindon a la Creme, a la Irene Roll puff paste about half inch thick, cut with the patty cutter the size that is wanted; take one smaller cutter and press down in the centre so as not to cut it through. This will form a cover when the patty is baked. Bake in a medium oven not too hot. When done, remove the cover and scoop out the patties, leaving them in the pan until ready to use. When ready to use put in the oven to heat, then fill [see recipe: Baskets of Creamed Turkey a la Fanchonette]. Turkey Pie with Mushrooms, a la Ericsson Hammond Pate de Dindon aux Champignons, a la Ericsson Hammond