No. 1459 — Cold Turkey Mayonnaise Stuffed with Liver
English historical translation of Molokhovets recipe No. 1459 from the 1901 Russian cookbook, retaining original methods and measures.
For thirteen to eighteen, or even twenty-four people, prepare a large fat turkey in the manner of the general note and No. 1458, using the following forcemeat.
Mince one Russian pound of veal. Scrape raw calf's liver and heat over the fire while stirring until it turns pale, then squeeze in a napkin.
Fry two chopped onions in butter. Soak a French roll in a glass of water, milk or broth and squeeze.
Pound veal, liver, onion and roll with salt, allspice, nutmeg and two to five eggs; rub through a colander.
Add two to five truffles if desired and stuff the turkey. Proceed with cooking, aspic and mousse as in No. 1458.
Offer mustard sauce No. 479, mixed sauce No. 478 or Provençal sauce No. 480.
To provide
For stuffing: 1 large fat turkey 1 pound veal and 1 calf's liver Optional 2 onions and a French roll 1 glass milk, salt and allspice Nutmeg and 4–5 eggs Optional 2–6 truffles For mousse and aspic: Turkey bones and other parts 2 pounds beef or more | 4 carrots, 2 parsley and 2 celery roots Optional 2 onions and 2–3 bay leaves 1 small glass sherry 3–4 egg whites and 1 glass vinegar 1 glass olive oil 2 lumps sugar 1 calf's head and 4 calf's feet, or 4 ox feet Or 8 sheets white gelatine Garnish separately |