No. 1441 — Turkey or Capon Aspic
English historical translation of Molokhovets recipe No. 1441 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, gut and salt a turkey, stuff with liver forcemeat as in the general pâté note on page 294, adding a little grated and squeezed onion.
Place in a pot with cleaned calf's feet, roots, allspice and water; boil until the poultry is tender.
Strain and cool the broth, skim fat, add about half a glass of vinegar and caramelized sugar, bring to the boil, salt and clarify with meat clarification mixture over gentle heat.
Once the clarification coagulates, strain through a napkin.
Arrange pieces of turkey or capon in a mould, pour over aspic and chill as described in the general note.
Serve with mustard sauce No. 479. The calf's feet may be fried and served with sauce separately.