[1714a—CHICKEN PIE]
See No. [1660].
[543]
][1715—DINDONNEAU (Young Turkey)]
Young turkeys, served as relevés or entrées, admit of all the recipes given for pullets; therefore, in order to avoid unnecessary repetition, the reader is begged to refer to those recipes.
Those most generally applied to young turkeys are the ones termed “à l’Anglaise”—with celery, à la Financière, à la Godard, and à la Jardinière.
In addition to these preparations, there are others which are better suited and are more proper to young turkeys, and these I give below.
[1716—DINDONNEAU FARCI AUX MARRONS]
Cut open the shells of two and one-quarter lbs. of chestnuts; immerse them for a few seconds in smoking fat; peel them, and almost completely cook them in consommé. Then mix them with two lbs. of very finely-chopped pork, rubbed through tammy. Fill the bird with this preparation; truss it, and roast it on the spit or in the oven, basting frequently the while.
Serve with the gravy separately. The latter should be somewhat fat.