Turkey Poult, Cold, To Re-dress

Ingredients

• a pint of white stock
• a small bunch of parsley
• a finely-minced shallot
• six mushrooms chopped small
• pepper
• salt
• grated nutmeg
• white roux or with flour and butter
• an equal quantity of new milk or cream

Method

1. 1

   Cut the meat into neat pieces free from skin, bone, and sinew.

2. 2

   Put the trimmings into a saucepan with a pint of white stock, a small bunch of parsley, a finely-minced shallot, and six mushrooms chopped small.

3. 3

   Add pepper, salt, and grated nutmeg, and simmer the sauce till it is pleasantly flavoured and partly reduced.

4. 4

   Strain it, thicken with a little white roux or with flour and butter, and add an equal quantity of new milk or cream.

5. 5

   Stir it over the fire till it toils, put in the slices of meat, and let them simmer until they are quite hot; but the sauce must not boil after they are added.

6. 6

   Put the meat on a hot dish, pour the sauce over, and garnish the dish with sliced lemon and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2061. The excerpt below is the record exactly as published.

Turkey Poult, Cold, To Re-dress. — The remains of a turkey poult may be minced, made into patties, croquettes, &c., or, indeed, dressed up in various ways very much hke the larger bird. The following will be found to be the most satisfactory way of serving it a second time : — C'lit the meat into neat pieces free from skin, bone, and sinew. Put the trimmings into a saucepan with a pint of white stock, a small bunch of parsley, a finely -minced shallot, and six mushrooms chopped small. Add pepper, salt, and grated nutmeg, and simmer the sauce till it is plea- santly flavoured and jDartly reduced. Strain it, thicken with a httle white roux or with flour and butter, and add an equal quantity of new milk or cream

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