Remarks: You may make the stuffing more simply by omitting the champignons and truffles.
No. 17—FRIED PIGEONS WITH SWEET STUFFING.
- 4 pigeons
- 3 soaked rolls
- ½ cup of ground almonds
- ½ cup of dried currants
- 2 eggs
- 3 tbsps. of sugar
- 1 pinch of salt
- ⅛ lb. of butter
Preparation: The butter is melted, and the soaked rolls stirred in and sautéed or dry fried. The almonds are scalded, skinned and ground and added with the rest of the ingredients. The pigeons are stuffed and prepared same as in [No. 15].
No. 18—ROAST TURKEY.
Quantity for 10–15 Persons.
- 1 turkey weighing 8 to 10 pounds
- ½ lb. of butter
- Salt
- 1 cup of cream
- 2 cups of water
- 2 tbsps. of flour
- 1 pinch of white pepper
Preparation: The turkey is dressed and soaked in cold water 30 minutes, then dried and seasoned with pepper and salt inside and outside. The butter is placed in bits on the turkey and if it is a young turkey, roast it in the oven 2 hours, basting frequently with cream and water.
For the gravy, brown the flour in the drippings, add water, cook, strain and serve with the turkey.
If the turkey is older it will require 3 hours to cook it well, and it is best to cover it so it will not get too brown. To prevent the butter from getting too dark, add water from time to time.