The Swedish, French, American cook book

Turkey ( Dindon ) a la Celestine Put small individual fluted moulds on ice. Glaze with white aspic. Decorate with truffles and Spanish pepper, alternately, every flute, with rings of truffle, Spanish pepper at the bottom, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one and a half cups of cream take four tablespoons dissolved Cox’s gelatine, season with pepper, salt, and a little sherry, then to the rest of the cream add one cup of white breast of turkey and some truffles (cut in small dices) ; fill the mould with the turkey and leave on ice. When ready to serve, dip in luke- warm water and turn out on a green foundation with aurorian sauce in the centre and lettuce leaves all around. Garnish with chopped aspic. Serve as a complete salad for luncheon or dinner. Turkey ( Dindon ) a la Mayonnaise When turkey is left over from the meal before, this makes a beautiful dish. Take the breast, or whatever part is left, and put it in some stock; add sherry, pepper, salt, and bay leaves, and cook for about thirty minutes to one hour; leave in the juice until cold. When cold, form in round pieces the shape of a half egg, cover with mayonnaise dressing, decorate with truffles and Spanish pepper. Place on a slice of tomato on top of a lettuce leaf, with cauliflower in the centre covered with mayonnaise dressing. Meanwhile, have macedoine of vegetables cooked and cold. Drench them in French dressing put around between the cauliflower and the turkey.. If more at hand, garnish around with macedoine of vege¬ tables with aspic between. Chaud-froid of Turkey a la King Gustaf Chaud-froid de Dindon a la Roi Gustaf Cut out the breast from a raw turkey, cut in nice even round pieces, put in hot water sufficient to cover, add some sherry, onions, carrots, pepper, and salt, and let simmer until well done; leave in the juice until cold. Glaze with a white chaud-froid sauce; drip some aspic on top; decorate with a daisy and leaves of truffles, then aspic again. Arrange on a foundation of macedoine of vegetables with aurorian sauce in the centre. Garnish around with lettuce leaves and chopped aspic. Serve with the mayonnaise dressing in the centre as a complete salad. Turkey with Tongue in Aspic, a la Pompadour Dindon a la Langue en Aspic, a la Pompadour Glaze a ring mould with aspic; decorate with strips of smoked tongue, and, in between, with strips of whipped cream containing some gelatine; glaze again with aspic, and All; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily on a platter, garnish with chopped aspic and lettuce leaves or pars¬ ley. Serve with any kind of a salad in the centre, with mayon¬ naise dressing, or as a cold dish with aurorian sauce, for luncheon, dinner, or supper. Filling. When turkey has been left over from the meal be¬ fore, put the white meat or second joints through the machine once, measure it by the cup; to each cup take three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, one tablespoon sherry, pepper and salt to taste, and four table¬ spoons whipped cream. Stir turkey, mayonnaise dressing, and gelatine together in a saucepan; add sherry, pepper, salt; last add the whipped cream. DUCK ( Canard ) Stuffed Roast Duck ( Canard farci et roti ) a la Provencale