801 | Hashed Turkey à la Royale.
—Take a pound and a half of dice-shaped pieces of cooked turkey; place them in a saucepan with a pint of béchamel (No. 154), three tablespoonfuls of mushroom liquor, and two truffles cut in square pieces. Season with one pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let all heat together for ten minutes, then serve with six heart-shaped pieces of bread (No. 133), lightly covered with pâté-de-foie-gras neatly arranged around the dish.