No. 1458 — Cold Mayonnaise of Stuffed Turkey

Clean one small turkey, remove head, wings, legs and backbone and carefully debone the body.

For forcemeat pound ¾ pound of veal or breast fillet of another turkey with salt, half a French roll soaked in milk and squeezed, half a spoonful of butter, optional onion fried in butter, allspice and one or two eggs. Sieve.

Cut ¼ pound of cooked ham or tongue into thin slices. Make one omelette with two yolks, butter, a little allspice and parsley, and another from two egg whites.

Fill the turkey with alternating layers of forcemeat, ham, omelette and gherkins until full. Sew closed, wrap in a napkin, tie securely and boil in broth or water with roots and spices.

The source calls for at least three hours. Cool thoroughly and press lightly.

About an hour before serving, slice onto an oblong platter, coat with mousse and decorate with aspic, or chill in a ring mould.

For aspic and mousse simmer the turkey cooking broth with bones, head, wings and legs, roots, bay leaf, four calf's feet or two ox feet, or white gelatine and a pound of beef. Reduce to four glasses.

Use one and a half glasses for aspic and two and a half for mousse. Offer warm sauce No. 479, Tatar No. 461 or Provençal No. 480 separately.

To provide