No. 511 Turkey à la Godard.
Procure a good-sized turkey, very white and well covered with fat, truss it as for boiling, hold the breast over a charcoal fire till the flesh is set, then lard it with fat bacon very neatly, lay the turkey in a braising-pan breast upwards, and pour in as much good veal stock as will nearly reach the larded part, start it to boil, skim, then place it over a slow fire to simmer for three hours, keeping some live charcoal upon the cover of the braising-pan, and now and then moistening the breast with a little of the stock; when done take it up, give a nice yellow colour to the bacon on the breast, put it on your dish, and have ready the following garniture: prepare six large quenelles de volaille (No. 122), truss and roast four pigeons (No. 959), lard and cook four fine veal sweetbreads (No. 671), arrange them with taste round the turkey, and have ready the following sauce: strain half the stock the turkey was dressed in through a cloth into a stewpan, let it boil, put it on the corner of the stove, skim till you get off every particle of grease, reduce it to half, add a quart of brown sauce (No. 1), and half a pint of tomata sauce (No. 37), let boil, keeping it stirred till becoming a thickish demi-glace, add two dozen cockscombs, and a teaspoonful of sugar, with a little cayenne and salt if required, pour it in the dish but not over the garniture, and serve. Attelets of cockscombs and truffles are sometimes stuck in the breast, but it is an impediment to the carving, and it looks as well without.