Turkey Entree
From Cassell's dictionary of cookery, 1892
Serves 6
This dish is economical as it uses leftover meat and bones for the sauce.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 72. The excerpt below is the record exactly as published.
the best pieces of the white meat that has been left, and make a strong white stock with the bones, which may be thickened with a little white roux, and, if possible, two or three-pennyworth of cream. Warm up the meat in some of this sauce, and pile it up as before in a pyramid shape on the dish, and pour the remainder of the thick white sauce over it, the sauce being made sufiiciently thick to what is called " mask " the surface. Sprinkle over this white pyramid, sparingly and lightly, a little rather coarsely chopped dark-green parsley, and ornament the base of the pyramid as follows : — In cuttmg up the Ix cassell's dictionary op cookery, turkey, stamp out some thin pieces of white meat into the shape of cocks'-combs, or some such pattern, with a crimped edge. Also cut some thin slices of the red tongue, and stamp these out in the same pattern. Warm up these slices of white meat and red tongue in a little hot clear stock, and place these slices round the dish at the base of the pyramid of meat, alternately red and white, having, of course, the crimped edge outwards. A single small crayfisli on the top of the pyramid, or a little sprig of parsley, wUl complete the dish. This entree, it should be borne in mind, is, in addition to being a really handsome dish, a most economical one, for, with the exception of the cream — which is not absolutely necessary — everything is used up, the bones forming sauce instead of being left on the plates and given to the dog in the ordinary manner. Of course this dish will be vastly improved by the addition of button-mushrooms and slices of truffle
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