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Entrées: Italienne

Émincé de dinde à l'Italienne are slices served with Italian sauce and gherkins.

Chartreuse de dinde is an ornamental mould of mixed vegetables, filled with minced turkey and white sauce.

Medaillons de dinde à la Financière are made with the legs of a turkey. They are boned, stuffed with forcemeat and braised; cut in slices, coated with a purée of chestnuts, and served with chestnut sauce or a Financière garnish.

This dish can also be made with slices of a galantine of fowl or turkey, and can be served cold with salad and aspic.