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Classic
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page 159
skin removed, salt, nutmeg, capers and finely chopped parsley. This forcemeat is
filled into the craw and body of the turkey, after which it is roasted.
A turkey can also be filled with a dressing made of wheat bread, to which dried
currants can be added according to taste.
A very fine flavor or aroma can be imparted to the turkey by means of truffles.
Get a freshly killed turkey ready for roasting and in the meantime steam about 1
1/4 pounds of truffles with some sweet herbs, salt, 1/3 pound of very thinly
sliced pork fat, and 1/2 glassful of claret for about 20 minutes. Let the
truffles cool, fill the turkey and sew; dress it, cover with fat pork slices
(tied over the body) and let it hang for 6 days in a cool place. The turkey is
then roasted as usual, but instead of putting cream into the gravy it is
flavored with Madeira, Turkey roasted in this manner is the nicest, but it is
also very expensive.
When filled in the above manner the turkey will suffice for quite a large party,
and can be brought to the table either hot or cold.
172. Turkey in Vienna Style. After the turkey has been prepared for roasting,
fill it with the following dressing: Shell and blanch 1 1/8 pounds of chestnuts,
simmer in meat broth until soft, let them dry and pound finely in a mortar
together with some salt, pepper and nutmeg. Stir 1/4 pound of butter to a froth,
mix with the yolks of 4 eggs, the chestnuts, 3 ounces of cracker crumbs, and
also mix a few dozen chestnuts with the forcemeat, which is then filled into the
craw and body of the turkey, whereupon the latter is larded and roasted.
The gravy is prepared according to No. 170, but a glassful of Madeira is added
at last.
173. Hen-Turkey in a Fricassee Sauce. A hen-turkey is prepared as for a roast;
the legs can be inserted as directed in 168, b., then put it on the fire with
1/4 pound of fresh butter and a few eschalots, cover tightly and cook slowly
until yellow. Add some boiling meat broth or water together with the yellow part
only of a lemon peel, nutmeg, and half an hour later plenty of mushrooms, cover
tightly and stew in scant broth until done. Have ready some strong meat broth
and half an hour
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