Dinde farcie aux Marrons

Ingredients

• 1 medium-sized tender turkey
• £ lb. fresh pork
• £ lb. lean veal
• 6 mushrooms
• 36 chestnuts
• 3 to 6 truffles (if liked)
• 1 small onion
• herbs
• parsley
• spice
• salt
• pepper
• gill good stock
• £ lb. dripping

Method

1. 1

   Draw and singe the turkey, cut off the legs and neck, wipe the inside with a damp cloth, and break the breast-bones gently.

2. 2

   Remove the skin, bones, and sinews from the pork and veal, cut it up very small, and pass twice through a mincing machine, or pound in a mortar.

3. 3

   Peel and skin the chestnuts, cook till tender in stock or water, drain, and break up small.

4. 4

   Mix the chestnuts and meat together, add the mushrooms, finely chopped, the onion, previously blanched and chopped finely, parsley, olives, and savoury herbs.

5. 5

   Season to taste with pepper, nutmeg, and salt; moisten with stock and mix thoroughly.

6. 6

   Fill the turkey tightly, truss, baste with dripping, and roast for 1.5 to 2 hours.

7. 7

   Serve with gravy.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 358. The excerpt below is the record exactly as published.

Dinde farcie aux Marrons\(Bomst Turkey Stuffed with Chestnuts).- — 1 medium-sized tender turkey, ^ lb. fresh pork, £ lb. lean veal, 6 mushrooms, 36 chestnuts, 3 to 6 truffles (if liked), 1 small onion, herbs, parsley, and spice, salt and pepper, \ gill good stock, £ lb. dripping

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