The Swedish, French, American cook book

Singe turkey and get all the fluff and feathers off. Split the back; remove the insides; 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 strips of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie; boil from two to two and a half hours (according to the size) with water sufficient to cover it, pepper, salt, and vegetables. When ready take out of the pot, tie the napkin tighter at each end to make the turkey very plump, put a pie plate on the top with a heavy iron, and let stand until cold. When cold, put in aspic. How to Put in Aspic. Glaze with aspic a mould large enough to hold the turkey; decorate with truffles, green olives, white of cooked egg, Spanish pepper, etc., according to taste. Slice the turkey across ; put the turkey carefully in the mould that has about one and a half inches of aspic — turn the breast down and the back up; fill the mould carefully with the cold aspic and leave until ready to serve. Then dip the mould in lukewarm water, turn out, and garnish with chopped aspic and lettuce leaves. Serve with the salad or as a cold dish for a late supper. Boned Stuffed Turkey in Aspic, a la Maria Mathilda Dindon desosse et farcie en Aspic, a la Maria Mathilda Singe turkey and get all the fluff and feathers off. Split the back; remove the insides; wash, draw, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with veal mousse. Stuffing. To three-quarters of a pound veal take half pound sausage meat. Pass through machine six times with the whites of two eggs, then through a fine sieve. Stir on ice, adding half milk and cream, then pepper and salt, then little more cream and milk; try in hot water, add milk and cream until suitable. Put on a napkin, stuff, shape, roll, and tie; boil from two to three hours (according to the size) with water, pepper, salt, and vegetables. When ready, take out of the pot, tie the napkin tighter at each end to make the turkey very plump, put a pie plate on the top with a heavy iron, and let stand until cold. When cold, put on a broiler in front of the window with a plate underneath the broiler; keep dripping clear aspic over about half inch in thickness; decorate with truffles, Spanish pepper, whites of eggs, according to own design. Glaze again carefully with another half inch of aspic on top; put on a platter on a paper doily; garnish with different colored aspics, Tie parsley around a silver skewer, with a glazed whole truffle and yolk of egg at end of the skewer (in place of the egg a paper frill can be put); put the skewer at the end of the turkey. Serve with the salad for luncheon or dinner, or as a supper dish. Turkey {Dindon) a la Chaud-froid Grind cooked turkey through the machine once, measure it by the cup. To two cups of turkey take six tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and half cup whipped cream. Take tablespoonfuls of the mixture the size of a half egg and put on a platter; leave until cold; put on a broiler, glaze with a white chaud-froid sauce, and garnish with a diamond of truffle in the centre and arrange on a foundation of aspic. Garnish with roses of radishes and lettuce leaves. Serve with the salad.