Boiled Turkey à l'Allemande

Ingredients

• Select a fine young turkey 5 to 6 pounds in weight
• 1 heaping tablespoonful salt
• a large bouquet
• 3 onions
• 2 ounces butter
• 1 heaping tablespoonful flour
• 1 pint of the strained broth
• 1 gill of mushroom liquor
• 6 whole peppers
• ¼ teaspoonful nutmeg
• yolks of 2 eggs
• ½ cupful cream
• 1 tablespoonful lemon juice

Method

1. 1

   Prepare the turkey, boil with salt, bouquet, and onions.

2. 2

   Make a sauce with butter, flour, broth, and seasonings.

3. 3

   Serve turkey with sauce and vegetables.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 267. The excerpt below is the record exactly as published.

Boiled Turkey ft rAllemande.— Select a fine young turkey 5 to 6 pounds in weight ; singe, draw, and wash it, run a trussing needle with a fine cord through the thigh and body to the other thigh, and tie it in the back ; then run it through the wings and the skin of the neck, fastening it to the back« Place the turkey in TURKEY. 897 a soup kettle; coyer with boiling water; add 1 heaping tablespoon- f ul salt, a large bouquet, and 3 onions ; cover and cook slowly till done ; 15 minutes before serving melt 2 ounces butter in a saucepan, add 1 heaping tablespoonful flour, stir and cook 3 minutes ; then add 1 pint of the strained broth, and, if handy, 1 gill of mushroom liquor, 6 whole peppers, and Y4 teaspoonf ul nutmeg, cook 5 minutes ; strain into a clean saucepan, mix the yolks of 2 eggs with 7, cupful cream ; add it to the sauce, let it get hot, but not boiling ; add 1 tablespoonful lemon juice

Cook this with the app: pantry check, scaling, and the assistant.