Hashed Turkey a la Bechamel

Ingredients

• a pint of bechamel (No. 154)
• three tablespoonfuls of mushroom liquor
• two truffles cut in square pieces
• one pinch of salt
• half a pinch of pepper
• the third of a pinch of nutmeg
• six heart-shaped pieces of bread (No. 133)

Method

1. 1

   Place cooked turkey in a saucepan with bechamel, mushroom liquor, and truffles.

2. 2

   Season with salt, pepper, and nutmeg.

3. 3

   Heat together for ten minutes, then serve with heart-shaped pieces of bread arranged around the dish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 211. The excerpt below is the record exactly as published.

a pint of bechamel (No. 154), three tablespoonfuls of mushroom liquor, and two truffles cut in square pieces. Season with one pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let all heat together for ten minutes, then serve with six heart-shaped pieces of bread (No. 133), lightly covered with pate-de-foie-gras neatly arranged around the dish. 802. Hashed Turkey a la Bechamel.— The same as for No. 801, omit- ting the truffle and bread croutons, and serving with chopped parsley strewn over. 803. Hashed Turkey a la Polonaise.— The same as for No. 801, only serving with six poached eggs (No. 404), and six heart-shaped croutons (No. "133), instead of the truffles and pate-de-foie-gras. 804. Hashed Turkey a la Creme. — Exactly the same as for No. 801, substituting one pint of cold, fresh cream, and a tablespoonful of fresh butter for the bechamel, also omitting the truffles and pate-de-foie-gras ; reducing the cream with the hash to one half, which will take from four to five minutes. Pour on a hot dish and serve. 805. Hashed Turkey en Bordure. — Decorate the border of a baking- dish with a potato croquette preparation (No. 997), place it in the oven for six minutes, then fill the centre with hashed turkey a la bechamel (No. 802), and put it in the oven again for five minutes before serving. 806. Turkey Breasts a la Chipolata. — Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one onion, also cut up, and a bouquet (No. 254). POULTRY. 271 Lay the breasts of the turkey over the garnishing, season with one pinch of salt and half a pinch of pepper

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