Breast of Turkey

Name: Breast of Turkey
Ingredients: Breast of turkey; roasted w. butter; On w. creamed mushrooms; With sliced artichoke bottoms in cream; puree w. green peas puree; in cream and truffles; puree of chestnuts; supreme sauce w. soubise

From Gancel's culinary encyclopedia of modern cooking, 1920

For complement, see chicken.

Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 147. The excerpt below is the record exactly as published.

BREAST OF TURKEY (My last creation) Gastronome, Breast of turkey, larded and roasted w. butter. Duchesse, On w. creamed mushrooms, gar. w. art. bot. fil. w. green peas puree. Prlncesse, Asp. tips, in cream and truffles. Chatelaine, Puree of chestnuts and puree of green peas, supreme sauce w. soubise. Comtesse, With sliced artichoke bottoms in cream

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