478. Sauté of Fowl with Vegetables.—Proceed exactly as above, only omitting the wine, add to the sauce fifty heads of young green scallions, or some small pieces of carrot and turnip, or a pint of green peas, or cucumbers cut in nice pieces, stew till tender, add a spoonful of powdered sugar, dish the fowl, skim the sauce, take out the parsley; when your sauce is thickish and of a nice color, pour over the fowl, and serve very hot.
479. Blanquettes of Turkey.—Cut off the flesh from the remainder of a roast or boiled turkey into as large slices as possible, then break up the bones, which put into a stewpan, with a little lean bacon and an onion, and a small bouquet of parsley, thyme, and bay-leaf, just cover them with water, and boil gently for three quarters of an hour, skim, and pass the stock through a cloth, and with it make a little white sauce as directed, then put the meat into another stewpan, lightly seasoned with a little pepper, salt, and grated nutmeg; just cover it with some of the sauce, and warm it gradually, not, however, permitting it to boil; when very hot, stir in three tablespoonfuls of cream, with which you have mixed the yolk of an egg, and when beginning to thicken, dress it upon a dish with toasted or fried sippets of bread around, cucumbers cut and dressed as directed p. 67, and added to the blanquette are a very great improvement, as are likewise button mushrooms or a few slices of cooked ham or tongue.
For a blanquette of fowl proceed precisely the same.
480. Boudins of Fowl or Turkey.—Cut up the remains of a turkey or fowls into very small dice, with a quarter of a pound of lean cooked ham to each pound of meat, make a stock with the bones as directed in the last; put a teaspoonful of chopped eschalots into a stewpan, with a piece of butter of the size of a walnut, which stir over the fire until the eschalots become a little yellowish, when stir in a good tablespoonful of flour, add the meat and about a pint of the stock, let boil gently a few minutes, season with a little pepper, salt, and sugar, stir the yolks of two eggs in quickly, and pour it out upon a dish until cold, when divide it into pieces of the size of eggs, which rub into long pieces of the shape and size of flat sausages, which egg and bread-crumb twice over, and fry of a nice brown color in hot fat or dripping, drain upon a cloth, and serve very hot.
481. Turban of Croquettes à l’Epigramme.—Croquettes are made from the same preparation as the last, but made up into small pieces, two inches in length and the thickness of your finger; egg, bread-crumb, and fry the same, dress in a circle upon a border of mashed potatoes, and serve with some blanquette of turkey or fowl in the centre.