Roast Turkey and Truffles

Ingredients

• a nice turkey
• a tin of pate-de-fois gras
• a little butter
• one egg
• salt to taste
• pepper to taste

Method

1. 1

   Make a nice stuffing for the turkey of the giblets minced, and a tin of pate-de-fois gras, breadcrumbs, parsley, salt and pepper (oriental salt is very good for seasoning stuffing); mix all well together; add a little butter and one egg; stuff the turkey and sew over the loose skin; rub it over with a little flour, pepper and salt; cover with a buttered paper and bake.

2. 2

   Truffles are bought either in tins or bottles (the bottled ones being the best); boil them in water with a little salt for an hour; then just heat in the baking tin with the turkey, one being sufficient for each person.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 138. The excerpt below is the record exactly as published.

salt to taste ; butter a flat plate ; pour on the mixture and steam for fifteen minutes ; when cold cut into very thin diamond- shaped pieces and serve with the soup. 866— FILLETS OF BAEEAMUNDI A LA MOULIA EOUGE, Mode. — Cut the fish into pieces of about three inche.^ square ; pepper and salt them and dry on a clean clotL Boll each piece neatly, dip into milk and then into bread crumbs ; pack them tightly in a pie- dish ; pour in aboul half a pint of milk ; add some more pepper and salt, and put a piece of butter about the size of a nut on each piece of fish, and bake a nice brown. Slice some beetroot and soak in some white sauce highly seasoned and serve with the fish. 867— SWEETBEEADS A LA CHASSEUE. Mode. — Get, if possible, calf's throat sweetbreads put them into a basin of warm water with a little salt , allow them to soak about an hour, changing the water four times ; then cut them into pieces of about two inches square ; pepper and salt them ; roll in a little flour ; dip into egg well beaten, then into breadcrumbs, and fry a .nice golden brown in a pan nearly full of boiling dripping. Serve each piece of sweetbread on French beans nicely cooked, and a slice of lemon. Eecipes for Special Menus. 868— LARDED FILLET OF BEEF. Mode. — Get a nice fillet of beef, about six or seven pounds ; tie it neatly, then lard it with thin slices of bacon, one strip to about every two inches of meat. Rub it over with a little fiour ; pepper it well and use plenty of salt ; cover with a well buttered paper and bake. 869— MUSHROOM SAUCE. Mode. — Boil one pint of milk, add pepper and salt to taste ; get two tins of black English mushrooms and boil with the milk for about ten minutes ; thicken with a little flour, and add about a dessertspoonful of butter. 870— ROAST TURKEY AND TRUFFLES. Mode. — Make a nice stuffing for the turkey of the giblets minced, and a tin of pate-de-fois gras, breadcrumbs, parsley, salt and pepper (oriental salt is very good for seasoning stuffing) ; mix all well together ; add a little butter and one egg

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