Turkey with Dark Perigord Sauce
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 314. The excerpt below is the record exactly as published.
Joint the turkey; put in a pan with sufficient water to cover it; add onions, pepper, salt, carrots, and sherry; let simmer from one to one and a half hours; leave in the broth until cold. Then cut in nice dainty pieces, bone and skin, put on a buttered pan; cover with a dark Perigord sauce that is made from the liquid of the pan the turkey has cooked in, colored with kitchen bouquet and flavored with sherry and beef extract. Cook in oven for about ten minutes — uncovered, with some sherry and broth in the pan then serve on a foundation of spinach; decorate with a strip of cream sauce all around and a dot of the cream sauce in the centre with a diamond of truffle
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