—Fill six vol-au-vents ([No. 1076]) with a quart of hot Reine garnishing ([No. 623]), and serve as for [No. 810].
813. Boned Turkey à la Prosperity of America.
—Procure a fine, tender, young Rhode Island turkey, weighing eight pounds. Singe, draw, and neatly wipe the interior. Make an incision right along the back. Begin boning from the neck down toward the breast, on both sides, being very careful not to make any holes in the skin, as it should remain perfectly intact. Make an incision from the first joint, then bone both legs. Cut away also, very carefully, the two wing bones. Season the inside with one pinch of salt and half a pinch of pepper, evenly divided. Place it on a dish, and lay it in the ice-box until needed. Take two pounds of lean, raw veal, three pounds of fresh pork, and half a pound of larding pork, all cut up into small dice-shaped pieces. Season with two pinches of salt, one pinch of white pepper, the third of a saltspoonful of grated nutmeg, and the same quantity of thyme. Mix all well together. Place all in the chopping machine, and chop it exceedingly fine, repeating the process, if necessary, until it is chopped to perfection. Should there be any sinews among the ingredients, remove them all. Place on a cold dish, and put away in the ice-box to cool until the following is prepared. Have ready a quarter of a pound of the end (red) part of a cooked smoked beef-tongue, eighteen medium-sized, sound truffles, both tongue and truffles cut in dice-shaped pieces half an inch square. Take the forcemeat from the ice-box, and thoroughly mix the tongue and truffles with it, pouring in also a wine-glassful of Madeira wine. Half a cup of well-peeled pistache can be added, if at hand. Take the turkey from the ice-box, spread it on a clean table (skin-side downward). Then, with a keen knife, cut away even slices from the breasts, arrange them on the thin, so that the turkey should have an equal thickness all over. Place the forcemeat right in the centre of the turkey, column shaped, leaving a clear space of two inches at each end, and of four inches at each side. Spread on a table a strong, clean napkin, sprinkling over it a little cold water. Fold up first both ends of the turkey, then both sides, so that the four ends should be enveloped; gently lift, and lay it right in the centre of the napkin. Roll it carefully in the napkin. Tightly tie one end first, then the other, as firmly as possible, taking in the slack of the napkin. Place it in a large saucepan on the hot range, with the carcass, and whatever bones and débris pertain to it, completely cover with cold water, place the lid on, and when coming to a boil thoroughly skim it, then add one medium-sized, sound, scraped carrot, and one well-peeled onion with three cloves stuck in. Season with one pinch of salt, and then let boil on a moderate fire for fully two and a half hours. Remove the galantine with a skimmer; let cool enough so that it can be easily handled. Cut the strings at both ends; roll it over again as before, and tightly tie both ends exactly as before. Lay it in a flat tin pan, placing on top of it a board the size of the boned turkey, and on top of it a weight of seven pounds, leaving the weight on until the galantine is thoroughly cold, which will take a whole night; but avoid placing it in the ice-box until thoroughly cold. Two days after the preparation it will be ready for use; keeping it in the ice-box in the same napkin in which it was cooked.
814. Jelly for Boned Turkey.
—Strain the broth in which the galantine was cooked into another saucepan, thoroughly skim all the fat off, add one ounce of clarified gelatine. Boil for five minutes. Crack into another saucepan the whites of two raw eggs, and the shells as well, squeeze in the juice of half a sound lemon, adding half a glassful of Madeira wine, and a small piece of ice, the size of an egg, finely cracked. Beat all sharply together with a wire whip. Place the broth on the table at hand near the eggs, &c., and with a soup-ladle in the left hand, a wire whip in the right, add a ladleful of broth, little by little, to the eggs, carefully and sharply stirring with the whip until all the broth has been added. Place it then on a very moderate fire, and let gently come to a boil. Immediately strain through a flannel bag or a napkin into a clean bowl and let cool, and it will be ready for use.
815. Pigeon Cutlets à la Victoria.
—Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat ([No. 226]), immerse then in beaten egg and fresh bread-crumbs, then cook in a sautoire with half an ounce of clarified butter, for four minutes on each side, and serve with half a pint of hot Victoria sauce ([No. 208]) on the warm dish, and the cutlets on top, with paper ruffles nicely arranged.
816. Squabs Roasted Plain.
—Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan into a brisk oven to cook for twelve minutes; then remove from the oven, untruss, and dress them on a hot dish, on which you previously have placed six small canapés, prepared as in [No. 832], one on each canapé; neatly decorate the dish with fresh watercress; skim the fat from off the gravy, add to it a gill of white broth ([No. 99]); let it just come to a boil, strain it into a sauce-bowl, and send to the table separately.