Turkey a la Chipolata—Stuffed

Select a small turkey not too fat but quite fleshy; bone the entire front part leaving the breast-skin as long as possible, also the thighs; diminish the thickness of the fillets and place these pieces where there is no meat so as to equalize the thickness of the meat. Season the inside of the breasts. Cut lengthwise two veal minion fillets and fry them in butter, season and throw over some cooked fine herbs (No. 385), then let get cold; mix in with these a few fillets of veal udder, and of cooked ham and truffles, also an equal quantity of chicken quenelle forcemeat (No. 89). Fill the empty space with the garnishing and forcemeat mixed; press the forcemeat into the skin of the turkey and let it assume its original shape; braise it for an hour and a quarter to an hour and a half on a very slow fire, and at the last moment glaze, drain off and untruss the turkey. Dress it on a rice croustade foundation (Fig. 9a) and surround with a chipolata garnishing (No. 657) into which a good espagnole sauce (No. 414) with Madeira wine has been added reduced with the braise stock; pour a part of this sauce over the turkey, and serve the remainder separately.