Turkey a la Sartiges—Studded

Singe, draw and truss a ten pound turkey as for an entree (No. 178), stuff the insides with a quenelle forcemeat (No. 89) mixed with cooked fine herbs (No. 385); dip the breasts in boiling water to stretch the skin, drive twelve truffle nails into each fillet at equal distances apart and arranged symmetrically in rows of six each, then wrap the turkey in slices of fat pork fastening them on with a string. Cover the bottom of a saucepan with fat pork, lay in the turkey and moisten to a little above its height with a mirepoix stock (No. 419), boil, skim and cook in a moderate oven. When the bird is done drain it off and dress it on a rice foundation. Have a garnishing of cocks'-combs truffles, quenelles, and cepes dressed in clusters around the turkey; strain and skim off all the fat from the stock, reduce it to a succulent sauce with some espagnole (No. 414) added; pour a part of this over the garnishings and the remainder to be served separately with Spanish olives stuffed and minced mushrooms.