A guide to modern cookery

liqueur brandy per two lbs. of the former; bacon, truffles; and a very small and red ox-tongue, covered with slices of bacon and set in the centre of the garnish. Reconstruct the young turkey; sew it; truss it, and put it in a _terrine_ just large enough to hold it and its moistening. With the bones and the trimmings of the young turkey, two slices of veal, two lbs. of frizzled beef, aromatics, one pint of white wine, and two quarts of water, prepare a brown stock after recipe No. 9. Reduce this stock to one and one-half quarts; put it into the _terrine_; cover and thoroughly close up the latter with a strip of paste, and cook in a hot oven for two and one-half hours. Leave to cool in the _terrine_, and, when about to serve, slightly heat the latter in order to turn out the daube. 1720—BLANC DE DINDONNEAU A LA DAMPIERRE Remove and bone the young turkey’s legs. With the meat, carefully cleared of all tendons, prepare a _mousseline_ forcemeat; spread the latter on a tray in a layer one-third in. thick, and poach it. Stamp it out with an even, oval fancy-cutter, about three in. by two in. Braise or _poële_ the young turkey’s breast with the greatest care, keeping it underdone. This done, raise the two _suprêmes_, skin them, and cut them into collops of a size that will allow of their being trimmed with the fancy-cutter already used. With a little raw forcemeat, stick a collop to each oval of poached forcemeat; then, by means of a piping-bag fitted with an even pipe, garnish the borders of the collops with the same forcemeat combined with twice its bulk of chopped salted tongue. Set the medallions thus prepared on a covered tray, and put them in the steamer that the forcemeat may poach. When about to serve, take the piping-bag and make a fine rosette of a purée of peas in the centre of each medallion. Set these medallions in a circle on a round dish, around a little bowl of carved, fried bread,