ENTREES OF POULTRY.
No. 786 Estomacs de Dinde à la Turenne .
Many entrées may be made of turkey, but it is usually served as a remove, being too large, and consequently too expensive to cut up; but several entrées may be made from the remains of one previously served, for the following choose very young small turkeys.
Have a young turkey well plucked and drawn, with a sharp knife cut off the whole of the breast, leaving nothing but the legs and backbone, then carefully skin and bone the breast without separating the fillets, it will then be in the form of a heart; lard one of the fillets as you would a sweetbread, and cover the other with a slice of fat bacon, put three onions, one carrot, and one turnip, in slices, into a convenient-sized stewpan, with a little parsley, thyme, and two bay-leaves, cover them with half a pint of stock, lay the breast over and start it to boil over the fire, then place it in a moderate oven till tender, glaze and salamander the larded fillet a light yellow colour, but keep the other white, drain upon a clean cloth, and serve with a sauce à la purée de truffes (No. 53) under them.