Turkey with Cepes

Pick out four dozen good unopened cepes weighing about four pounds, having them fresh, sound, and of equal size; cut off and peel the stalks, chop them up and cook in butter with a little chopped onion. Prepare a fine hash with one pound of veal, and one pound of fresh fat pork, sea-soning it highly, add the chopped cepes and a handful of soaked and pressed out bread-crumbs. Crack the breastbone of a fat turkey, remove the bone and fill in the empty space with the prepared dressing, sew the skin underneath and truss for entree (No. 178). Lay the bird in a buttered stewpan covering the bottom with small squares of bacon; surround it with the peeled and seasoned cepes heads, and a bunch of parsley; season and moisten with a quart of stock (No. 194a); baste the turkey with butter, salt well, and place it in the oven to leave until the moistening is entirely reduced, then moisten again to half its height with more stock; boil, close the pan, and keep it cooking in the oven for three hours, pouring in a little broth at times while basting it occasionally. At the last moment drain off the turkey to untruss and dress on a dish surrounding it with the cepes and bacon. Strain the stock, skim it free of fat, then thicken and reduce with some good bechamel, (No. 409) and a few spoonfuls of half-glaze (No. 400). Pour a part of this over the turkey and the surplus in a sauce-boat.