Let it boil, then season it carefully and add the wine. Cut the turkey into neat pieces, put it into a casserole, strain over the gravy, cover, and put the casserole either in the oven or on the stove.
Let the meat heat gently, being careful that it does not boil, or it will become hard and tough.
Serve in the casserole.
VEAL RAMEQUINS
- 1 lb. diced cooked veal
- ¼ lb. cooked ham or tongue
- 1 tablespoonful chopped parsley
- 6 cooked button mushrooms
- 4 tablespoonfuls white sauce
- 2 eggs
- Salt and pepper to taste
- 1 cupful rice
- Some stock
- Tomato sauce
Cook the rice in some boiling stock till tender, then drain it. Line some small buttered ramequins with it.
Mix together the veal, ham, or tongue cut into strips, the parsley, sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of eggs well beaten; divide this mixture into the prepared dishes.
Cover and steam for twenty minutes. Serve hot with tomato sauce.
VEGETABLE RECIPES
“The Gods sent not corn for the rich men only”