Turkey a la Mayonnaise

Ingredients

• turkey left over from the meal before
• some stock
• sherry
• pepper
• salt
• bay leaves
• mayonnaise dressing
• truffles
• Spanish pepper
• slice of tomato
• lettuce leaf
• cauliflower
• macedoine of vegetables
• French dressing

Method

1. 1

   Take the breast, or whatever part is left, and put it in some stock; add sherry, pepper, salt, and bay leaves, and cook for about thirty minutes to one hour; leave in the juice until cold.

2. 2

   When cold, form in round pieces the shape of a half egg, cover with mayonnaise dressing, decorate with truffles and Spanish pepper.

3. 3

   Place on a slice of tomato on top of a lettuce leaf, with cauliflower in the centre covered with mayonnaise dressing.

4. 4

   Drench macedoine of vegetables in French dressing and put around between the cauliflower and the turkey.

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.

sherry, pepper and 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) ; fill the mbuld with the turkey and leave on ice. When ready to serve, dip in luke- THE SWEDISH, FRENCH, warm water and turn out on a green foundation with aurorian sauce in the centre and lettuce leaves all around. Garnish with chopped aspic. Serve as a complete salad for luncheon or dinner. Turkey ( Dindon ) a la Mayonnaise When turkey is left over from the meal before, this makes a beautiful dish. Take the breast, or whatever part is left, and put it in some stock; add sherry, pepper, salt, and bay leaves, and cook for about thirty minutes to one hour; leave in the juice until cold. When cold, form in round pieces the shape of a half egg, cover with mayonnaise dressing, decorate with truffles and Spanish pepper. Place on a slice of tomato on top of a lettuce leaf, with cauliflower in the centre covered with mayonnaise dressing. Meanwhile, have macedoine of vegetables cooked and cold. Drench them in French dressing

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