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Turkey a la Celestine

Name: Turkey a la Celestine
Yield: 2 servings
Ingredients: one and a half cups of cream; four tablespoons dissolved Cox’s gelatine; one cup of white breast of turkey; some truffles (cut in small dices); pepper to taste; salt to taste; a little sherry

From The Swedish, French, American cook book, 1918

Serves 2

Serve as a complete salad for luncheon or dinner.

Presented as published in 1918. 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

725Calories

19 gProtein

18 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories725 kcal

Protein19 g

Carbohydrates18 g

Fiber3.3 g

Sugars2.6 g

Total Fat65 g

Saturated Fat37 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol184 mg

Sodium5003 mg

Potassium369 mg

Calcium185 mg

Iron1.6 mg

Magnesium40 mg

Phosphorus138 mg

Zinc0.7 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A12 mcg

Vitamin E0.2 mg

Vitamin K25 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate7.7 mcg

Choline8.3 mg

Caffeine0.9 mg

Water118 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 316. The excerpt below is the record exactly as published.

salt to taste, and half cup whipped cream. Take tablespoonfuls of the mixture the size of a half egg and put on a platter; leave until cold; put on a broiler, glaze with a white chaud-froid sauce, and garnish with a diamond of truffle in the centre and arrange on a foundation of aspic. Garnish with roses of radishes and lettuce leaves. Serve with the salad. Turkey ( Dindon ) a la Celestine Put small individual fluted moulds on ice. Glaze with white aspic. Decorate with truffles and Spanish pepper, alternately, every flute, with rings of truffle, Spanish pepper at the bottom, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one and a half cups of cream take four tablespoons dissolved Cox’s gelatine, season with pepper, salt, and a little sherry, then to the rest of the cream add one cup of white breast of turkey and some truffles (cut in small dices)

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