Bone the birds, and force and braise them in a small quantity of stock. When they are to be served up glaize the breasts lightly, and put green truffle sauce round them, with the essence of the birds mixed in it.
Turkey with Truffles.
Truss the turkey as for boiling, put some light forcemeat with truffles pounded with it into the cavity near the breast, and secure it from falling out. Then put slices of lemon, some salt, and bards of fat bacon on the breast, and white paper over it bound on with packthread, and roast gently (if a good-sized turkey) one hour and a half. When it is to be served up, take off the paper, glaize the breast, and put the truffle sauce round the turkey.
N. B. In the same manner may be done pullets or chickens.
Truffle Sauce for Turkies, &c.
Put green truffles into water, clean them well with a hard brush, cut the outside paring thinly off, trim them into shapes or round, put the trimmings into a marble mortar, pound them, and add to the forcemeat which is to be put into the cavity near the breast of the turkey. Then put the truffles into a stewpan with a pint of beef stock, stew them gently, and when the liquor is almost reduced add some cullis well-seasoned.
Turkey with Chesnuts.
Truss the turkey as for boiling, stuff it with light forcemeat and Spanish chesnuts whole, and paper and roast it as a turkey with truffles. When it is to be served up, glaize the breast and put chesnut sauce round it, made with good cullis and chesnuts, which should be boiled till half done, and then roasted in a frying pan till wholly done; after which let them be peeled and put into the cullis five minutes before the turkey is served up.
Turkey with Ragout.