Boned Stuffed Turkey in Aspic, a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a luncheon or dinner dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 316. The excerpt below is the record exactly as published.
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 AMERICAN COOK BOOK 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 vege¬ tables. 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; dec¬ orate 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
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Cook this with the app: pantry check, scaling, and the assistant.