Small Turkey a la Financiere—Larded

The turkey represented in Fig. 385, the recipe of which is given below, is simply dressed on a rice croustade foundation (Fig. 9a), cut an inch and a quarter thick. Prepare a financiere garnishing composed of whole truffles, mushroom heads, large cocks'-combs and four large chicken quenelles molded on buttered paper and decorated with truffles; keep them warm. Select a good, small fleshy turkey not too fat, break the breastbone in order to draw it out, and fill up the empty space with grated fat pork pounded with fresh truffle peelings; sew up the skin, truss it with the legs inside and lard the fillets and thighs with fine shreds of larding pork (No. 3, Fig. 52). Put the turkey in a small braziere lined with fragments of fat pork, roots and minced onions; moisten to half its height with good broth (No. 194a) and reduce the liquid quickly to half, finish cooking the turkey quite slowly while basting frequently; at the last moment allow it to brown nicely in the oven. Strain and skim the stock, reduce it to a half-glaze, incorporating into it slowly some good espagnole (No. 414) that is in the act of being reduced, adding at the same time a few spoonfuls of good dry white wine. Untruss the turkey, dress it on the foundation and surround it with the prepared garnishings dressed according to the illustration; glaze the truffles and pour a little of the sauce over the cocks'-combs and mushrooms. Serve the prepared sauce at the same time as the releve which is intended to be placed on the table.