794. Chicken Curry a la Creole.— The same as for No. 792, adding
one green pepper cut very fine, also one chopped onion, and half a clove
of garlic, cooking them twenty minutes with the chicken.
795. Boiled Turkey a PAnglaise. — Take a very fine, tender turkey
of about five pounds, singe, draw, and truss well with a needle from the
wing to the leg. Put it into the soup-pot, and let cook for one hour ;
remove to a hot serving-dish. Decorate the dish with a pint of cooked
spinach a 1'Anglaise (No. 940), and six slices of hot, cooked, lean ham.
Serve with half a cupful of hot broth poured over the turkey so as to keep
it moist.
796. Boiled Turkey, Celery Sauce.— Exactly the same as for No.
795, substituting for garnishing one pint of hot celery sauce (No. 200),
served separately.
797. Boiled Turkey, Oyster Sauce.— Proceed as for No. 795, serv-
ing with one pint of hot oyster sauce (No. 173), separately.
798. Boiled Turkey, Egg1 Sauce.— The same as for No. 795, serving
with one pint of hot egg sauce (No. 161), separately.
799. Boiled Turkey a la Baltimore.— Serve a boiled turkey as for
No. 795, garnishing it with half a head of cooked and hot cauliflower, one
good-sized cooked carrot, cut in slices, and six cooked small onions, all
neatly arranged around the dish, with half a pint of hot Allemande sauce
(No. 210), served separately.
800. Roast Turkey, Stuffed with Chestnuts.— Singe, draw, wash well,
and neatly dry a fine, tender turkey, weighing five to six pounds; fill the in-
270 THE TABLE.
side with the chestnut stuffing described below, then nicely truss the turkey
from the wing to the leg; season with a heavy pinch of salt, well sprinkled
over. Cover the breast with thin slices of larding pork. Put it to roast
in a roasting-pan in a moderate oven for one hour and a half, basting it
occasionally with its own gravy. Take from out the oven, untruss, dress
it on a hot dish, skim the fat off the gravy, add a gill of broth (No. 99) or
consomme (No. 100) to the gravy, let it just come to a boil, strain into a
bowl, and send to the table separately.
Plain roast turkey is prepared the same, suppressing the stuffing, and
roasting it only one hour and fifteen minutes.
Chestnut Stuffing. — Peel a good-sized, sound shallot, chop it up very
fine, place in a saucepan on the hot range with one tablespoonful of but-
ter, and let heat for three minutes without browning, then add a quarter
of a pound of sausage meat. Cook five minutes longer, then add ten
finely chopped mushrooms, twelve well-pounded, cooked, peeled chest-
nuts; mix all well together. Season with one pinch of salt, half a pinch
of pepper✪ Turban of Chicken a la Cleveland, half a saltspoonful of powdered thyme, and a teaspoonful of
finely chopped parsley. Let just come to a boil, then add half an ounce
of fresh bread-crumbs, and twenty-four whole cooked and shelled French
chestnuts; mix all well together, being careful not to break the chestnuts.
Let cool off, and then stuff the turkey with it.
The table
1889Page 210 · 3 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
794. Chicken Curry a la Creole.— The same as for No. 792, adding one green pepper cut very fine, also one chopped onion, and half a clove of garlic, cooking them twenty minutes with the chicken.
795. Boiled Turkey a PAnglaise. — Take a very fine, tender turkey of about five pounds, singe, draw, and truss well with a needle from the wing to the leg. Put it into the soup-pot, and let cook for one hour ; remove to a hot serving-dish. Decorate the dish with a pint of cooked spinach a 1'Anglaise (No. 940), and six slices of hot, cooked, lean ham. Serve with half a cupful of hot broth poured over the turkey so as to keep it moist.
796. Boiled Turkey, Celery Sauce.— Exactly the same as for No. 795, substituting for garnishing one pint of hot celery sauce (No. 200), served separately.
797. Boiled Turkey, Oyster Sauce.— Proceed as for No. 795, serving with one pint of hot oyster sauce (No. 173), separately.
798. Boiled Turkey, Egg1 Sauce.— The same as for No. 795, serving with one pint of hot egg sauce (No. 161), separately.
799. Boiled Turkey a la Baltimore.— Serve a boiled turkey as for No. 795, garnishing it with half a head of cooked and hot cauliflower, one good-sized cooked carrot, cut in slices, and six cooked small onions, all neatly arranged around the dish, with half a pint of hot Allemande sauce (No. 210), served separately.
800. Roast Turkey, Stuffed with Chestnuts.— Singe, draw, wash well, and neatly dry a fine, tender turkey, weighing five to six pounds; fill the in-
side with the chestnut stuffing described below, then nicely truss the turkey from the wing to the leg; season with a heavy pinch of salt, well sprinkled over. Cover the breast with thin slices of larding pork. Put it to roast in a roasting-pan in a moderate oven for one hour and a half, basting it occasionally with its own gravy. Take from out the oven, untruss, dress it on a hot dish, skim the fat off the gravy, add a gill of broth (No. 99) or consomme (No. 100) to the gravy, let it just come to a boil, strain into a bowl, and send to the table separately.
Plain roast turkey is prepared the same, suppressing the stuffing, and roasting it only one hour and fifteen minutes.
Chestnut Stuffing. — Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of butter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chestnuts; mix all well together. Season with one pinch of salt, half a pinch of pepper, half a saltspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let just come to a boil, then add half an ounce of fresh bread-crumbs, and twenty-four whole cooked and shelled French chestnuts; mix all well together, being careful not to break the chestnuts. Let cool off, and then stuff the turkey with it.
Records on this page
Turban of Chicken a la ClevelandChicken Curry a PIndienneChestnut Stuffing