794. Chicken Curry à la Créole.
—The same as for [No. 792], adding one green pepper cut very fine, also one chopped onion, and half a clove of garlic, cooking them twenty minutes with the chicken.
795. Boiled Turkey à l’Anglaise.
—Take a very fine, tender turkey of about five pounds, singe, draw, and truss well with a needle from the wing to the leg. Put it into the soup-pot, and let cook for one hour; remove to a hot serving-dish. Decorate the dish with a pint of cooked Spinach à l’Anglaise ([No. 940]), and six slices of hot, cooked, lean ham. Serve with half a cupful of hot broth poured over the turkey so as to keep it moist.
796. Boiled Turkey, Celery Sauce.
—Exactly the same as for [No. 795], substituting for garnishing one pint of hot celery sauce ([No. 200]), served separately.
797. Boiled Turkey, Oyster Sauce.
—Proceed as for [No. 795], serving with one pint of hot oyster sauce ([No. 173]), separately.
798. Boiled Turkey, Egg Sauce.
—The same as for [No. 795], serving with one pint of hot egg sauce ([No. 161]), separately.