—The same as for [No. 801], omitting the truffle and bread croûtons, and serving with chopped parsley strewn over.
803. Hashed Turkey à la Polonaise.
—The same as for [No. 801], only serving with six poached eggs ([No. 404]), and six heart-shaped croûtons ([No. 133]), instead of the truffles and pâté-de-foie-gras.
804. Hashed Turkey à la Crême.
—Exactly the same as for [No. 801], substituting one pint of cold, fresh cream, and a tablespoonful of fresh butter for the béchamel, also omitting the truffles and pâté-de-foie-gras; reducing the cream with the hash to one half, which will take from four to five minutes. Pour on a hot dish and serve.
805. Hashed Turkey en Bordure.
—Decorate the border of a baking-dish with a potato croquette preparation ([No. 997]), place it in the oven for six minutes, then fill the centre with hashed turkey à la béchamel ([No. 802]), and put it in the oven again for five minutes before serving.
806. Turkey Breasts à la Chipolata.
—Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one onion, also cut up, and a bouquet ([No. 254]). Lay the breasts of the turkey over the garnishing, season with one pinch of salt and half a pinch of pepper, then put on the lid and let get a golden color for about ten minutes. Moisten with one pint of broth ([No. 99]), and put it into the oven without the lid, letting it cook for forty minutes, basting it frequently with its own gravy. Arrange on a hot dish, and serve with a pint of hot chipolata ([No. 232]). The stock remaining in the pan can be used for preparing Espagnole sauce.