Wild Turkey a la Delagrange—Stuffed

Singe and draw a young wild turkey, then truss for an entree (No. 178). Prepare a dressing composed of bread-crumbs soaked in warm water and the liquid entirely extracted, season with salt, fine spices, sage, chopped onions fried in butter, and finely chopped beef marrow; add some roasted chestnuts, and broiled sausages free of skin, and cut into slices. When all the ingredients are thoroughly mixed, fill the turkey with it and braise in a saucepan garnished with bards of pork, and moistened with a white wine mirepoix stock (No. 419); when nearly done, glaze, drain, untruss, and dress on a layer of Piedmontese risot (No. 739); serve with bechamel sauce (No. 409) reduced with the mirepoix stock, thickening with raw egg-yolks and cream; when ready to serve incorporate a little chicken glaze (No. 398), and a piece of fine butter. Pour part of this sauce over the turkey serving the rest in a sauce-boat.