No. 787 Estomac de Dinde à la Jeune Comtesse.
Prepare the breast as above, only larding and glazing both fillet; you have previously roasted the legs tied up in vegetables, take off all the flesh, which pound well in a mortar and pass through a wire sieve, then put a spoonful of chopped eschalots in a stewpan with two pats of butter, place it over the fire a few minutes till the eschalots become a little yellow, then add a quarter of a tablespoonful of flour (mix well,) and the purée of turkey, which cover with half a pint of white sauce (No. 7) and six spoonfuls of white broth, stir over the fire until boiling, season with a little sugar, pepper, and salt, and pass it through a tammie with a couple of wooden spoons, put it in a clean stewpan, boil a few minutes, then add two tablespoonfuls of cream and a pat of butter, which stir in quickly, pour it in your dish, dress the breast over and serve. The above purée requires to be rather thick, but at the same time delicate, if there is more than you require, reserve some of it, as too much sauce would spoil the look of the entrée.