Dindonneau à la Catalane

Ingredients

• three oz. of butter
• one pint of white wine
• a piece, the size of a pea, of crushed garlic
• sufficient tomato purée
• equal quantities of Espagnole
• equal quantities of brown stock
• twenty chestnuts
• twenty small, glazed onions
• five quartered tomatoes
• ten sausages

Method

1. 1

   Cut up the young turkey and fry the pieces in butter until browned.

2. 2

   Swill with white wine, season, and reduce.

3. 3

   Moisten with tomato purée and stock to cover.

4. 4

   Cook in the oven for 40 minutes.

5. 5

   Transfer pieces, add mushrooms, chestnuts, onions, tomatoes, and sausages.

6. 6

   Strain sauce over turkey and cook for an additional 25 minutes.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 313. The excerpt below is the record exactly as published.

DINDONNEAU A LA CATALANE Cut up the young turkey as for a fricassée, and fry the pieces in three oz. of butter. When the pieces are nicely browned, swill the utensil with one pint of white wine; season with salt and pepper; add a piece, the size of a pea, of crushed garlic, and completely reduce. Then moisten with sufficient tomato purée and equal quantities of Espagnole and brown stock to just cover the pieces. Cook in the oven for forty minutes; transfer the pieces to another dish after having trimmed them, and add one-half Ib. of raw, quartered mushrooms, sautéd in butter; twenty chestnuts cooked in consommé; twenty small, glazed onions ; five quartered tomatoes, and ten sausages

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