Turkey—Grenades—a la Jules Verne

Raise and pare the fillets from one or two turkeys weighing eight pounds each; shape them into half hearts rounded on one side and pointed on the other; remove the skin and lard the tops with small lardons of larding pork (No. 3, Fig. 52), and then braise in mirepoix stock (No. 419) being careful to baste occasionally and to glaze toward the end so that they assume a fine color. Dress them on a rice socle placed in the center of a dish, pour over the strained and reduced stock, lay on top croustades made of thin foundation paste (No. 135), having them one inch and three quarters in diameter and filled with a fresh mushroom salpicon cut in quarter inch squares and fried in butter; then moisten with a little Madeira and let fall to a glaze; garnish around with half-spherical quenelles the same circumference as the croustade, having it decorated with truffles. Serve in a sauce-boat a veloute sauce (No. 415) reduced with cream and butter just at the last moment.