Turkey Marquise (Paris)

Ingredients

• the white meat of a boiled turkey
• 6 ounces of bread-crumbs
• 4 ounces of tongue
• 6 oysters
• 3 tablespoonfuls of white stock
• pepper
• salt
• 2 eggs

Method

1. 1

   Cut turkey into strips.

2. 2

   Dip in forcemeat made of breadcrumbs soaked in milk, tongue, oysters, stock, pepper, salt, and beaten eggs.

3. 3

   Bake in a buttered pan for 10 minutes until brown.

4. 4

   Arrange on a dish with Brussels sprouts and chestnut puree.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 29. The excerpt below is the record exactly as published.

TURKEY MARQUISE. ^(Paris.) Cut the white meat of a boiled turkey into strips 2 by 4 inches. Dip each in a forcemeat, covering well, made of 6 ounces of bread-crumbs soaked in milk, 4 ounces of tongue, and 6 oysters, cut fine ; add 3 tablespoonfuls of white stock, 78 With a Saucepan over the Sea pepper, salt, and 2 eggs

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