No. 1056 — Roast or Braised Turkey Stuffed with Liver and Truffles
English historical translation of Molokhovets recipe No. 1056 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the turkey as in No. 1050 or No. 1054.
To lightly fried veal liver, chopped and passed through a sieve or grated, add a French bread roll soaked in milk and squeezed, plus freshly cooked tongue cut in pieces.
For a turkey served hot, add four to six eggs; for one served cold, two to four raw eggs. Mix in about two spoonfuls of butter.
Add as many French truffles as desired, from two or three to a whole jar. Open the jar, remove the truffles immediately, chop and bring briefly to the boil with a little Madeira.
Mix, stuff the turkey and cook as previously described. Serve with brown Madeira sauce No. 405 or diluted essence sauce No. 392.
To provide
1 turkey and veal liver A five-kopeck French roll and 1 glass of milk 2–6 eggs, ½ celery root and ½ parsley root ½ carrot and 1–2 onions | 2–3 spoonfuls of butter and 2–3 truffles 2–3 small glasses of Madeira Bay leaves and allspice ¼–½ Russian pound of pork fat and ¼ pound of tongue |