Boned Turkey a la Hammond

Ingredients

• turkey
• chicken mousse
• pieces of tongue
• Spanish pepper
• truffles
• pepper
• salt
• vegetables

Method

1. 1

   Prepare turkey by singeing and cleaning.

2. 2

   Bone carefully, stuff with mousse and other ingredients, shape and tie.

3. 3

   Boil for 2 hours, then press and bake until ready.

4. 4

   Carve and glaze with brown glaze, garnish, and serve with mushroom sauce.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 309. The excerpt below is the record exactly as published.

turkey and remove all of the insides (take care not to break the gall) ; remove the crop that is in the neck between the skin and the meat. Sometimes the crop is very large; at other times it is empty — only a thin skin. Wash the turkey thoroughly inside with a little boiling water to clean it well before stuffing it. Stuffing. Take one and a half pounds mushrooms, put on the stove in two cups water, half cup sherry, pepper and salt, to cook for about fifteen minutes. When done cut in small dices. Take a loaf of stale bread; cut in slices, then cut the slices in small dices and put in a frying pan with half cup butter and a teaspoon of thyme; mix the mushrooms and bread together; moisten with a little of the juice from the mushrooms; toast it all around (be careful not to break the bread in smaller pieces); add pepper and salt to taste and two tablespoons sherry, one tablespoon chopped parsley. Fill the turkey with this stuffing; tie up with a string nice and plump; put in a roasting pan; rub some butter over the body; sprinkle with pepper and salt ; put in a hot oven (basting it now and then and turning it around). First leave the breast up to get nice and brown, then turn on the side; when that side is brown, turn on the other side; then on the breast, to get the back well done and brown; last put the breast up to get brown and crispy. When 210 THE SWEDISH, FRENCH, done, put on a platter, garnish with parsley, serve with mashed potatoes and green vegetables, cranberry and giblet sauce. This dish is generally used for Thanksgiving, Christmas, and New Year, but during December and January when they are in season it is often used for a Sunday dinner. Stuffed Roast Turkey with Veal Dindon farci de Veau et roti Clean the turkey [see recipe: Stuffed Roast Turkey with Mushrooms] and fill. Filling. To one pound of veal take half pound sausage meat. Put the veal through the machine three or four times; add the sausage meat, one small cup bread crumbs, half cup cream sauce, two tablespoons sherry, juice of an onion, pepper, salt, and whites of three eggs. Mix well. Put filling in the turkey; tie up with a string nice and plump; put in a roasting pan; rub some butter over the turkey and sprinkle with pepper and salt; put in a hot oven, basting it now and then and turning it around until it is well done and crisp. When done, put on a platter, garnish with parsley. Serve with mashed potatoes and green vegetables with giblet and cranberry sauce. Boned Turkey ( Dindon desosse ) a la Hammond Singe turkey and get all the fluff and feathers off. Split in the back; 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 pieces of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie at both ends with some strings around to make it firm; boil for two hours

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