The Swedish, French, American cook book

Make pie crust by lining a pie plate with puff paste; put a buttered paper on the bottom, fill with Boston beans; roll puff paste very thin; put a cover on top of the pastry, clip it evenly all around, then egg around. Twist a strip of pastry in a corkscrew style, fasten it all around on top of the egg; make a rosette of the pastry in the centre; put in the oven and bake until well done and golden brown. When done, remove the cover carefully so as not to let it break, put on a plate and put into the oven to dry; then remove the beans carefully, lift the pie crust on a platter, and when ready to fill, heat the crust and cover. Filling. Cut in nice dices the breast of a turkey that has been boiled in water, onions, pepper, salt, and carrots and left in the stock until cold. To two cups of dices of turkey take one cup of mush¬ rooms that have been boiled for fifteen minutes in water, sherry, pepper, and salt, also cut in dices. Make a rich sauce with one tablespoon butter, two heaping tablespoons flour, one cup of turkey stock, half cup hot milk, two tablespoons sherry, pepper and salt to taste. Add mushrooms and turkey that has been heated. Just before serving, add half cup rich cream. Fill and cover. Serve on a hot platter as an entree for luncheon or dinner. Turkey and Mushrooms in Vol-au-vent a la Parisienne Vol-au-vent de Dindon aux Champignons, a la Parisienne Make vol-au-vent cases and when hot, fill [see recipe: Turkey Pie with Mushrooms a la Ericsson Hammond]. Turkey ( Dindon ) a la Russe When cooked turkey is at hand from the meal before, put in a pot with water, sherry, pepper, salt, carrots, and onions and let simmer for about fifteen minutes; leave in the juice until cold. When cold, remove the skin and bones; trim in nice round pieces all the same size; cover with a rich chicken mousse; decorate with chicken mousse (by waving it all around with a paper bag that has a fancy tube) with a dot of the mousse in the centre and a diamond of truffle on top; put in oven with some sherry in the pan and cook from six to eight minutes — well covered. Dish up on a foundation of spinach, one resting on the other, with a paper frill in each. Serve with a truffle or mushroom sauce in the centre, as an entree for luncheon or dinner. Turkey ( Dindon ) a la Perigord When the breast of a turkey has been made for an entree the day before, the dark meat can be used for different things in the way of stewing, devilling, creaming, and Perigords. 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 on top. Put a fancy paper frill in each and serve with supreme sauce in the centre, as an entree for luncheon or dinner.