No. 1461 — Cold Walnut-Stuffed Turkey Mayonnaise
English historical translation of Molokhovets recipe No. 1461 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a turkey, remove wings and legs, split along the backbone and debone carefully without piercing its skin.
Shell one Russian pound of walnuts, scald, peel and pound.
Fry a small calf's liver with half a pound of very fresh bacon, bay leaf, finely chopped carrot, parsley and celery. Cool.
Add half to one French roll soaked in half to one glass of broth, three to six raw eggs and the walnuts. Pound and sieve with salt.
Stuff the turkey, wrap and tie securely in a napkin, and place in cold salted water with roots, bay leaf and all turkey bones.
Boil until cooked, about two to three hours in the period method, cool and unwrap.
Slice, arrange in a ring mould or dish, coat with mousse and garnish with aspic as in the general note and No. 1457.