No. 787. Estomac de Dinde à la Jeune Comtesse.
Prepare the breast as above, only larding and glazing both fillet; you have previously roasted the legs tied up in vegetables, take off all the flesh, which pound well in a mortar and pass through a wire sieve, then put a spoonful of chopped eschalots in a stewpan with two pats of butter, place it over the fire a few minutes till the eschalots become a little yellow, then add a quarter of a tablespoonful of flour (mix well,) and the purée of turkey, which cover with half a pint of white sauce (No. 7) and six spoonfuls of white broth, stir over the fire until boiling, season with a little sugar, pepper, and salt, and pass it through a tammie with a couple of wooden spoons, put it in a clean stewpan, boil a few minutes, then add two tablespoonfuls of cream and a pat of butter, which stir in quickly, pour it in your dish, dress the breast over and serve. The above purée requires to be rather thick, but at the same time delicate, if there is more than you require, reserve some of it, as too much sauce would spoil the look of the entrée.
No. 788. Escalopes de Dinde en blanquette.
Take out the two fillets of a turkey, and take off all the skin, then beat them to the thickness of a five-shilling-piece, and from each fillet cut five escalopes in a slanting direction, put two ounces of fresh butter in a sauté-pan, place it over the fire, and when melted lay in the escalopes, season lightly with a little white pepper, salt, and the juice of half a lemon, place them on a slow fire, turn them, pour off all the butter from the sauté-pan, and cover with fifteen spoonfuls of white sauce (No. 7) and four of milk, place over the fire, let it simmer a few minutes, take it off and stir in quickly a liaison of two yolks of eggs mixed with three spoonfuls of cream, stir over the fire another half minute, but do not let it boil, dress them garnished with croutons on your dish and serve; a few mushrooms and slices of cooked tongue might also be introduced.
No. 789. Escalopes de Dinde à la Belle Fermière.
Fillet a turkey as before, and cut each escalope into an oval shape, season with a little salt and pepper, egg and bread-crumb, fry a light brown colour in clarified butter, dress them on a border of mashed potatoes in crown, with a large dressed cockscomb (No. 128) between each, sauce in the middle and round as for estomac de dinde (No. 787), and serve very hot.
No. 790. Emincée de Dinde à l’Italienne
Is made with the remains of a turkey from a previous dinner, cut large slices from the breast-part, as much as you may require, and put them into a stewpan with six gherkins cut in long slices, have ready a pint of good sauce Italienne (No. 31), and when boiling pour it over; warm them gently, but do not let them boil, and serve in a dish with very small croquettes de pommes de terre (No. 131) round.
No. 791. Blanquette de Dinde au Jambon.
Cut up the remains of a turkey as above, and put it in a stewpan, with a quarter of a pound of lean ham (cooked) also in slices, in another stewpan, have a pint of white sauce (No. 7) and half a pint of white stock, which boil with a few trimmings of mushrooms, then pass it through a tammie over the slices of turkey, place it on the fire, let simmer a few minutes, season with a little sugar and salt, add the juice of half a lemon, and finish with a liaison of two yolks of eggs, mixed with three tablespoonfuls of cream, serve plain in your dish, or in a vol-au-vent or casserole of rice (No. 626).