Cut off all the meat from left-over turkey bones. Put the bones in cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let all cook well, seasoned with salt and pepper. Remove the bones; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons.
A day-after-the-bird soup with no quantities for liquid or rice, which is normal for this kind of entry — the frame matters more than the numbers.
- Water for the stockCover the carcass by about an inch, roughly 3 to 4 quarts for a full turkey frame. Starting in cold water is the point of the instruction: it draws out gelatin gradually instead of seizing the proteins on the surface.
- How long is "cook well"Give the bones and vegetables 2 to 3 hours at a bare simmer, uncovered or barely covered. A hard boil emulsifies fat into the broth and clouds it.
- Add the tomato sauce lateTomato sauce -- In this period "tomato sauce" often meant little more than a cooked tomato pur o to a jarred pasta sauce, though some published versions were seasoned with onion and herbs or thickened with flour. The recipe adds the cup of sauce at the start, with the bones; if you prefer, hold it back until the last half hour.
- Strain, don't just fish out the bones"Remove the bones" understates the job. Pour the whole pot through a sieve, discard the spent vegetables along with the bones, and skim the fat from the surface — chilling the broth makes the fat lift off in a sheet.
- Rice and turkey meatAbout 1 cup cooked rice to 2 quarts broth. Both the rice and the diced meat are already cooked, so "let boil" means bring back to a simmer for two or three minutes; longer and the rice bursts and the breast meat turns stringy.
- Seasoning at the endSeasoning -- The recipe seasons the pot while the bones cook. You may prefer to salt the finished soup instead, since the volume drops over a few hours of simmering and stock salted early can end up harsh.
- CroutonsCubes of stale bread fried in butter or the skimmed turkey fat, drained on paper. Fry them while the soup reheats and add at the table so they stay crisp.
- YieldA full turkey carcass gives 8 to 10 servings as a first course, 6 as a main.
The book's national labels are loose — this is "French" chiefly because it treats a carcass as a resource rather than a leftover, the reflex behind every pot-au-feu and every bone stock in the classical repertoire. The structure is a *potage* thickened by rice rather than roux, with tomato for colour and acidity. Placing it on October 21, immediately after a roast turkey the day before, is the practical logic of a year-long menu book: the calendar assumes a household eating in sequence, where yesterday's roast dictates today's soup.