807 | Turkey Breasts à la Robinson.
—Proceed exactly as for No. 806, but after cooking for twenty minutes, take it off and place it in another saucepan. Baste it with its own gravy, adding half a pint of Espagnole sauce (No. 151). Blanch half a pint of chicken or turkey livers, cut them into two or three pieces according to their size, and put them with the turkey, adding half a glassful of Madeira wine. Let cook for twenty minute more, and serve with the livers around the breasts, and the gravy thrown over.