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At the last moment drain off the turkey, untruss and dress on a rice foundation surrounding it with clusters of cauliflower, mushroom heads, braised celery, glazed carrots and stuffed cucumbers, all being arranged in separate groups. |
Turkey,
French Style
(Dinde a la Francaise)
from : The Epicurean. By
Charles Ranhofer, 1894.
The Great American Turkey Exhibit
| Choose a small fat turkey; draw, singe and clean it well, extracting all the pin feathers; break the breas-bone, remove it and fill the breast with a bread dressing; sew up with the skin underneath and truss it for an entree; lay it in a braziere, having it lined with slices of fat pork, moisten to half its height with mirepoix stock and let the liquid come to a boil; then cover the turkey with a thick buttered paper and cook for an hour and a half to two hours with the braziere well closed; simmer slowly while basting frequently. |
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At the last moment drain off the turkey, untruss and dress on a rice foundation surrounding it with clusters of cauliflower, mushroom heads, braised celery, glazed carrots and stuffed cucumbers, all being arranged in separate groups. |
| Cover the breasts with some veloute sauce reduced with the stock already strained and skimmed, serving at the same time a sauce-boat of the same sauce. |
