A guide to modern cookery

This done, transfer the pieces to another stewpan and add thereto twenty small, glazed onions, twenty chestnuts cooked in consommé, ten chipolata sausages, one-third lb. of frizzled pieces of fresh pork cut into dice, and twenty olive-shaped and glazed carrots. Strain the sauce over the whole, complete the cooking and dish in a timbale. (2) Braise the young turkey; glaze it at the last moment, and set on a long dish. Surround it with the garnish given above, combined with the reduced braising-liquor. 1719—DINDONNEAU EN DAUBE Bone the young turkey’s breast, and stuff it, arranging its meat as for a galantine, with very good sausage-meat combined with a glassful of liqueur brandy per two lbs. of the former; bacon, truffles; and a very small and red ox-tongue, covered with slices of bacon and set in the centre of the garnish. Reconstruct the young turkey; sew it; truss it, and put it in a terrine just large enough to hold it and its moistening. With the bones and the trimmings of the young turkey, two slices of veal, two lbs. of frizzled beef, aromatics, one pint of white wine, and two quarts of water, prepare a brown stock after recipe No. 9. Reduce this stock to one and one-half quarts; put it into the terrine; cover and thoroughly close up the latter with a strip of paste, and cook in a hot oven for two and one-half hours. Leave to cool in the terrine, and, when abcut to serve, slightly heat the latter in order to turn out the daube. 1720—BLANC DE DINDONNEAU A LA DAMPIERRE Remove and bone the young turkey’s legs. With the meat, carefully cleared of all tendons, prepare a mousseline forcemeat ; spread the latter on a tray in a layer one-third in. thick, and poach it. Stamp it out with an even, oval fancy-cutter, about three in. by two in. Braise or poéle the young turkey’s breast with the greatest care, keeping it underdone. This done, raise the two suprémes, skin them, and cut them into collops of a size that will allow of their being trimmed with the fancy-cutter already used. With a little raw forcemeat, stick a collop to each oval of poached forcemeat; then, by means of a piping-bag fitted with an even pipe, garnish the borders of the collops with the same forcemeat combined with twice its bulk of chopped salted tongue. Set the medallions thus prepared on a covered tray, and put them in the steamer that the forcemeat may poach. When about to serve, take the piping-bag and make a fine rosette of a purée of peas in the centre of each medallion. Set these medallions in a circle on a round dish, around a little bowl of carved, fried bread, garnished with the same purée of peas. Serve separately a velouté prepared from the bones of the dindonneau. 1721—BLANC DE DINDONNEAU A LA TOULOUSAINE Poéle the young turkey. When it is cooked, raise its suprémes, skin them, and cut them into somewhat thick collops. Dish these collops in a circle, and set a collop of foie gras, sautéed in butter, between each. Pour a Toulousaine garnish in their midst, and surround with a thread of light glaze. 1722—AILERONS DE DINDONNEAU DORES A LA PUREE DE MARRONS The pinions referred to in this recipe are pinions properly so called; that is to say, they consist of the two last joints of the wing. When they are properly prepared, they constitute one of the most savoury luncheon entrées that can be served. The pinions of large pullets may be treated in this way. Clear and singe the pinions, and set them in a buttered sautépan, just large enough to hold them. Colour gently on both sides and drain. In the same butter, gently brown a sliced carrot and onion, to which add a few parsley stalks and a little thyme and bay. Set the pinions on these aromatics; season moderately with salt and pepper; cover the sautépan, and continue cooking gently in a very slow oven, basting often the while.