The Swedish, French, American cook book

Larded Turkey with Truffles a la Edward Dindon larde de Truffes, a la Edouard Remove the breast of a turkey, the rest may be used for different entrees. Put in a pot with hot water sufficient to cover it, onions, carrots, bay leaves, sherry, pepper and salt; let cook from one to one and a half hours, and leave in the broth until cold. When cold, cut in round pieces of uniform size about four inches around; lard with truffles all over — stick a sharp point of a knife into the pieces, put a piece of truffle into each cut; put on a buttered pan with some sherry; cook in oven from ten to twelve minutes — covered (baste a few times during that time with the juice from the pan). When ready, glaze with a brown glaze — not too thick, as the turkey and truffles must show through. Place on round pieces of toast or artichoke bottoms that have been heated in their own liquid with some sherry, pepper, salt, and lemon juice. Arrange on a platter, with the creamed mushroom sauce around. Serve as an entree. Turkey on Toast ( Dindon sur Roties ) a la Europeenne When turkey has been left over from the meal before, it may be made up into this dish. Remove the skin, and cut turkey in small dices; put in two cups water with one onion, a little sherry, pepper and salt to taste; cook from twenty-five to thirty minutes; thicken with a small tablespoon flour dissolved in half cup water; color with kitchen bouquet; flavor with some more sherry; season with pepper and salt to taste. Turn out on hot pieces of buttered toast. Garnish with buttered triangular pieces of toast all around, and parsley. Serve with French fried potatoes for break¬ fast, luncheon, or supper. Stuffed Turkey Cutlet ( Cotelette de Dindon farci ) a la Gimo When cooked turkey is at hand from the meal before it may be made up into this delicious dish. Put in a pot with water, sherry, pepper, salt, carrots, and onions; let simmer about fifteen minutes; leave in the juice until cold. When cold, remove the skin and bones, trim in pieces the shape of a cutlet all the same size; put a bone in each for the frill; cover with a rich chicken mousse; fry in hot salad oil until golden brown on both sides (take care not to let it burn). Arrange them on a warm platter, one resting on top of another with a paper frill on the bone; garnish with green peas around and parsley. Serve with cranberry jelly. COLD DISHES OF TURKEY Turkey Aspic (Aspic de Dindori) Six cups of the stock the turkey has cooked in, two cups of toma¬ to juice, two large1 packages Cox’s gelatine. Mix well; beat the whites of three eggs — not too stiff — and add to the stock; put on stove and stir, being careful not to let it burn; let it come to a quick boil; then strain through a thin cotton flannel or thick cheesecloth (be careful not to squeeze the cloth, as that would make it cloudy); let it drain slowly through. Boned Turkey ( Dindon desosse ) a la Galantine