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page 127
357q. SALMIS DE DINDE.
SALMIS OF TURKEY. (Entree.)
PROPORTIONS.--For five persons:
Turkey..........The body of one.
Onion...........1.
Butter..........2 tablespoonsful.
Flour...........2 tablespoonsful.
Madeira.........2 glassesful.
Stock...........2 glassesful.
Time.--1 1/2 hour.
PREPARATION.--1st. Carve the body of a turkey which you have already served
roasted and place the flesh aside. 2d. Melt in a sauce pan 2 tablespoonsful
butter, add 1 chopped onion, fry a while, sprinkle over 2 tablespoonsful flour,
add 2 glassesful madeira and 2 glassesful stock, let boil a while, add the bones
and the paring of the turkey broken fine in a mortar, and cook the whole for
about 1 hour. 3d. Pass this sauce through a sifter and pour over the turkey
which you have placed in another sauce pan. Warm the whole for about five
minutes and serve in a hollow dish.
PRAIRIE CHICKEN, PHEASANT, PARTRIDGE.
357r. POULE DE PRAIRIE, PERDRIX OU FAISANT ROTI.
PRAIRIE CHICKEN, PHEASANT OR PARTRIDGE. (Roast.)
PROPORTIONS AND PREPARATION.--As for roasted guinea hen, No. 383, but roast on a
bright fire.
357s. POULE DE PRAIRIE, PERDRIX OU FAISANT GRILLE.
PRAIRIE CHICKEN, PHEASANT OR PARTRIDGE BROILED. (Entree.)
PROPORTIONS AND PREPARATION.--As for the pigeons a la craupaudine, No. 356.
357t. SALMIS DE POULE DE PRAIRIE, DE FAISANT OU DE PERDRIX.
SALMIS OF PRAIRIE CHICKEN, PHEASANT OR PARTRIDGE. (Entree.)
Roast two pheasants; prairie chickens or partridge as indicated No. 357r and as
indicated for the salmis of turkey, No. 357q.
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