Cut up the young turkey as for a fricassée, and fry the pieces in three oz. of butter. When the pieces are nicely browned, swill the utensil with one pint of white wine; season with salt and pepper; add a piece, the size of a pea, of crushed garlic, and completely reduce. Then moisten with sufficient tomato purée and equal quantities of Espagnole and brown stock to just cover the pieces.
Cook in the oven for forty minutes; transfer the pieces to another dish after having trimmed them, and add one-half lb. of raw, quartered mushrooms, [sautéd] in butter; twenty chestnuts cooked in consommé; twenty small, glazed onions; five quartered tomatoes, and ten sausages.
Strain the sauce over the pieces of turkey; complete the cooking for twenty-five minutes, and dish in a timbale.
[1718—DINDONNEAU CHIPOLATA]
This may be prepared in two ways, according as to whether it be intended for lunch or for dinner.
(1) Cut up the young turkey and fry the pieces in butter as above. Swill with one glassful of white wine; add a sufficient quantity of [tomatéd] half-glaze sauce, just to cover the pieces, and cook in the oven for forty minutes.
[544]
]This done, transfer the pieces to another stewpan and add thereto twenty small, glazed onions, twenty chestnuts cooked in consommé, ten [chipolata] sausages, one-third lb. of frizzled pieces of fresh pork cut into dice, and twenty olive-shaped and glazed carrots. Strain the sauce over the whole, complete the cooking and dish in a timbale.
(2) Braise the young turkey; glaze it at the last moment, and set on a long dish. Surround it with the garnish given above, combined with the reduced braising-liquor.
[1719—DINDONNEAU EN DAUBE]
Bone the young turkey’s breast, and stuff it, arranging its meat as for a galantine, with very good sausage-meat combined with a glassful of liqueur brandy per two lbs. of the former; bacon, truffles; and a very small and red ox-tongue, covered with slices of bacon and set in the centre of the garnish.