801. Hashed Turkey a la Royale.— Take a pound and a half of dice-
shaped pieces of cooked turkey; place them in a saucepan with a pint of
bechamel (No. 154), three tablespoonfuls of mushroom liquor, and two
truffles cut in square pieces. Season with one pinch of salt, half a pinch
of pepper, and the third of a pinch of nutmeg✪ Chicken Curry a PIndienne. Let all heat together for
ten minutes, then serve with six heart-shaped pieces of bread (No. 133),
lightly covered with pate-de-foie-gras neatly arranged around the dish.
802. Hashed Turkey a la Bechamel.— The same as for No. 801, omit-
ting the truffle and bread croutons, and serving with chopped parsley
strewn over.
803. Hashed Turkey a la Polonaise.— The same as for No. 801, only
serving with six poached eggs (No. 404), and six heart-shaped croutons
(No. "133✪ Hashed Turkey a la Polonaise), instead of the truffles and pate-de-foie-gras.
804. Hashed Turkey a la Creme. — Exactly the same as for No. 801,
substituting one pint of cold, fresh cream, and a tablespoonful of fresh
butter for the bechamel, also omitting the truffles and pate-de-foie-gras ;
reducing the cream with the hash to one half, which will take from four
to five minutes. Pour on a hot dish and serve.
805. Hashed Turkey en Bordure. — Decorate the border of a baking-
dish with a potato croquette preparation (No. 997), place it in the oven for
six minutes, then fill the centre with hashed turkey a la bechamel (No.
802), and put it in the oven again for five minutes before serving.
806. Turkey Breasts a la Chipolata. — Singe, draw, and wipe neatly
a fine young turkey of six pounds. Detach the two legs entirely from
the turkey. Place in a saucepan any piece of pork-skin that is on hand,
adding one cut-up carrot, one onion, also cut up, and a bouquet (No. 254).
POULTRY. 271
Lay the breasts of the turkey over the garnishing, season with one pinch
of salt and half a pinch of pepper✪ Hashed Turkey a la Creme, then put on the lid and let get a golden
color for about ten minutes. Moisten with one pint of broth (No. 99),
and put it into the oven without the lid, letting it cook for forty minutes,
basting it frequently with its own gravy. Arrange on a hot dish, and
serve with a pint of hot chipolata (No. 232). .The stock remaining in
the pan can be used for preparing Espagnole sauce.
807. Turkey Breasts a la Robinson.— Proceed exactly as for No.
806, but after cooking for twenty minutes, take it off and place it in another
saucepan. Baste it with its own gravy, adding half a pint of Espagnole
sauce (No. 151). Blanch half a pint of chicken or turkey livers, cut them
into two or three pieces according to their size, and put them with the
turkey, adding half a glassful of Madeira wine. Let cook for twenty
minute more, and serve with the livers around the breasts, and the gravy
thrown over.
The table
1889Page 211 · 5 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
801. Hashed Turkey a la Royale.— Take a pound and a half of dice-shaped pieces of cooked turkey; place them in a saucepan with a pint of bechamel (No. 154), three tablespoonfuls of mushroom liquor, and two truffles cut in square pieces. Season with one pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let all heat together for ten minutes, then serve with six heart-shaped pieces of bread (No. 133), lightly covered with pate-de-foie-gras neatly arranged around the dish.
802. Hashed Turkey a la Bechamel.— The same as for No. 801, omitting the truffle and bread croutons, and serving with chopped parsley strewn over.
803. Hashed Turkey a la Polonaise.— The same as for No. 801, only serving with six poached eggs (No. 404), and six heart-shaped croutons (No. 133), instead of the truffles and pate-de-foie-gras.
804. Hashed Turkey a la Creme. — Exactly the same as for No. 801, substituting one pint of cold, fresh cream, and a tablespoonful of fresh butter for the bechamel, also omitting the truffles and pate-de-foie-gras ; reducing the cream with the hash to one half, which will take from four to five minutes. Pour on a hot dish and serve.
805. Hashed Turkey en Bordure. — Decorate the border of a bakingdish with a potato croquette preparation (No. 997), place it in the oven for six minutes, then fill the centre with hashed turkey a la bechamel (No. 802), and put it in the oven again for five minutes before serving.
806. Turkey Breasts a la Chipolata. — Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one onion, also cut up, and a bouquet (No. 254).
Lay the breasts of the turkey over the garnishing, season with one pinch of salt and half a pinch of pepper, then put on the lid and let get a golden color for about ten minutes. Moisten with one pint of broth (No. 99), and put it into the oven without the lid, letting it cook for forty minutes, basting it frequently with its own gravy. Arrange on a hot dish, and serve with a pint of hot chipolata (No. 232). .The stock remaining in the pan can be used for preparing Espagnole sauce.
807. Turkey Breasts a la Robinson.— Proceed exactly as for No. 806, but after cooking for twenty minutes, take it off and place it in another saucepan. Baste it with its own gravy, adding half a pint of Espagnole sauce (No. 151). Blanch half a pint of chicken or turkey livers, cut them into two or three pieces according to their size, and put them with the turkey, adding half a glassful of Madeira wine. Let cook for twenty minute more, and serve with the livers around the breasts, and the gravy thrown over.
Records on this page
Chicken Curry a PIndienneHashed Turkey a la BechamelHashed Turkey a la PolonaiseHashed Turkey a la CremeTurkey Breasts a la Chipolata