799. Boiled Turkey à la Baltimore.
—Serve a boiled turkey as for [No. 795], garnishing it with half a head of cooked and hot cauliflower, one good-sized cooked carrot, cut in slices, and six cooked small onions, all neatly arranged around the dish, with half a pint of hot Allemande sauce ([No. 210]), served separately.
800. Roast Turkey, Stuffed with Chestnuts.
—Singe, draw, wash well, and neatly dry a fine, tender turkey, weighing five to six pounds; fill the inside with the chestnut stuffing described below, then nicely truss the turkey from the wing to the leg; season with a heavy pinch of salt, well sprinkled over. Cover the breast with thin slices of larding pork. Put it to roast in a roasting-pan in a moderate oven for one hour and a half, basting it occasionally with its own gravy. Take from out the oven, untruss, dress it on a hot dish, skim the fat off the gravy, add a gill of broth ([No. 99]) or consommé ([No. 100]) to the gravy, let it just come to a boil, strain into a bowl, and send to the table separately.
Plain roast turkey is prepared the same, suppressing the stuffing, and roasting it only one hour and fifteen minutes.
Chestnut Stuffing.
—Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of butter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chestnuts; mix all well together. Season with one pinch of salt, half a pinch of pepper, half a saltspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let just come to a boil, then add half an ounce of fresh bread-crumbs, and twenty-four whole cooked and shelled French chestnuts; mix all well together, being careful not to break the chestnuts. Let cool off, and then stuff the turkey with it.
801. Hashed Turkey à la Royale.
—Take a pound and a half of dice-shaped pieces of cooked turkey; place them in a saucepan with a pint of béchamel ([No. 154]), three tablespoonfuls of mushroom liquor, and two truffles cut in square pieces. Season with one pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let all heat together for ten minutes, then serve with six heart-shaped pieces of bread ([No. 133]), lightly covered with pâté-de-foie-gras neatly arranged around the dish.