BONED TURKEY
Turkey is boned precisely the same as you bone a "galantine" of chicken. Use for the stuffing:
2 chickens
1 pound of sausage meat
1 pound of veal
3 truffles
1 can of mushrooms
1 pound of ham
Take six hours to cook the turkey. When cold put it in a boned turkey mold that has been garnished, and fill with aspic.
Cut in very thin slices to serve thirty persons.