Dindonneau Farci aux Marrons
From A guide to modern cookery, 1909
Serves 5
The gravy should be somewhat fat.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 313. The excerpt below is the record exactly as published.
an equal quantity of fat bacon is suppressed. The chicken jelly is also replaced by a jelly prepared from the carcasses of the birds under treatment. Dish these raised pies plainly, on napkins, and very cold. 1714a—CHICKEN PIE See No. 1660. ae, POULTRY 543 1715—DINDONNEAU (Young Turkey) Young turkeys, served as relevés or entrées, admit of all the recipes given for pullets; therefore, in order to avoid unnecessary repetition, the reader is begged to refer to those recipes. Those most generally applied to young turkeys are the ones termed ‘‘a l’Anglaise’’-—-with celery, a la Financiére, a la Godard, and 4 la Jardiniére. In addition to these preparations, there are others which are better suited and are more proper to young turkeys, and these I give below. 1716—DINDONNEAU FARCI AUX MARRONS Cut open the shells of two and one-quarter lbs. of chest- nuts; immerse them for a few seconds in smoking fat; peel them, and almost completely cook them in consommé. Then mix them with two lbs. of very finely-chopped pork, rubbed through tammy. Fill the bird
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Cook this with the app: pantry check, scaling, and the assistant.