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Turkey Chartreuse

To use the remains of a turkey, line the bottom and sides of a buttered mold with boiled rice. Chop fine the turkey meat, add an equal amount of fine, soft bread crumbs, a high seasoning of salt, pepper, onion juice and chopped parsley, then stir in enough stock to just moisten.

Pack this in the center of the mold, cover with the remainder of the rice and steam for an hour, serving it with a cream sauce.