806 | Turkey Breasts à la Chipolata.
—Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one onion, also cut up, and a bouquet (No. 254). Lay the breasts of the turkey over the garnishing, season with one pinch of salt and half a pinch of pepper, then put on the lid and let get a golden color for about ten minutes. Moisten with one pint of broth (No. 99), and put it into the oven without the lid, letting it cook for forty minutes, basting it frequently with its own gravy. Arrange on a hot dish, and serve with a pint of hot chipolata (No. 232). The stock remaining in the pan can be used for preparing Espagnole sauce.