Larded Turkey with Truffles a la Edward

Ingredients

• Remove the breast of a turkey
• hot water sufficient to cover it
• onions
• carrots
• bay leaves
• sherry
• pepper
• salt
• lard with truffles
• some sherry
• round pieces of toast
• creamed mushroom sauce

Method

1. 1

   Cook the turkey breast in water with onions, carrots, bay leaves, sherry, pepper, and salt for 1 to 1.5 hours.

2. 2

   Cut into round pieces, lard with truffles, and cook in the oven for 10-12 minutes.

3. 3

   Glaze with a brown glaze and serve on toast with creamed mushroom sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 315. The excerpt below is the record exactly as published.

Larded Turkey with Truffles a la Edward Dindon larde de Tzuffes, a la Edouard Remove the breast of a turkey, the rest may be used for different entrees. Put in a pot with hot water sufficient to cover it, onions, carrots, bay leaves, sherry, pepper and salt; let cook from one to one and a half hours, and leave in the broth until cold. When cold, cut in round pieces of uniform size about four inches around; lard with truffles all over — stick a sharp point of a knife into the pieces, put a piece of truffle into each cut; put on a buttered pan with some sherry; cook in oven from ten to twelve minutes — covered (baste a few times during that time with the juice from the pan). When ready, glaze with a brown glaze — not too thick, as the turkey and truffles must show through. Place on round pieces of toast or artichoke bottoms that have been heated in their own liquid with some sherry, pepper, salt, and lemon juice. Arrange on a platter, with the creamed mushroom sauce

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