Roast Turkey a la Perigord

Name: Roast Turkey a la Perigord
Ingredients: choose a fine young hen turkey; Wash three pounds of truffles; add two pounds of fat ham, or bacon; the turkey liver, and a quarter of a pound of veal liver; season this with pepper, salt, nutmeg, chopped thyme, and a clove of garlic; season this with pepper, salt, nutmeg, chopped thyme, and a clove of garlic; season this with pepper, salt, nutmeg, chopped thyme, and a clove of garlic; season this with pepper, salt, nutmeg, chopped thyme, and a clove of garlic; season this with pepper, salt, nutmeg, chopped thyme, and a clove of garlic

From La cuisine creole, 1885

If time allows, prepare the turkey a day in advance.

Presented as published in 1885. 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

Nutrition per serving

15243Calories

107 gProtein

616 gCarbs

1368 gFat

Full nutrition (34 nutrients)

Calories15243 kcal

Protein107 g

Carbohydrates616 g

Fiber34 g

Sugars521 g

Total Fat1368 g

Saturated Fat607 g

Monounsaturated Fat580 g

Polyunsaturated Fat115 g

Omega-30.9 g

Cholesterol1962 mg

Sodium2373 mg

Potassium4391 mg

Calcium2142 mg

Iron31 mg

Magnesium676 mg

Phosphorus2757 mg

Zinc36 mg

Copper18 mg

Manganese5.1 mg

Vitamin D23 mcg

Vitamin C2.7 mg

Vitamin A15227 mcg

Vitamin E31 mg

Vitamin K83 mcg

Vitamin B61.5 mg

Vitamin B1274 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)6.2 mg

Niacin (B3)16 mg

Folate264 mcg

Choline734 mg

Caffeine204 mg

Water267 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 31. The excerpt below is the record exactly as published.

ROAST TUEKEY A LA PERIGOED. For thîs purpose choose a fine young hen turkey; make an încîsîon at the back of the neck, and through thîs take out the entraîls, as the turkey looks so much nîcer than when otherwîse eut. Out away the vent, and sew up the place wîth coarse thread ; sînge off the haîrs and scald the legs to get ofif the black skîn, îf the skîn îs black, as ît sometîmes îs. The neck should be eut ofif close înto the back, and the crop lef t entîre ; some cooks can do thîs and some thînk ît too much trouble. Break the breast bone and take ît out. Lay a lîttle sait on the turkey, and cover ît up, whîle you prépare the stufflng. Wash three pounds of truffles, îf the hen turkey îs a large one; if it îs small two pounds wîll do. Peel the truffles and slice them; throw them înto water, and scald them ; add two pounds of fat ham, or bacon, also, the turkey lîver, and a quarter of a pound of veal lîver ; season thîs wîth pepper, sait, nutmeg, chopped thyme, and a clove of garlîc

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