Turkey Legs with Noodles, Milanese

Bone the legs of a young turkey, leaving half of the drumstick bone to use for a handle; fill up the boned parts with chicken forcemeat (No. 62) into which mingle finely chopped truffles and mushrooms; sew up to inclose well the dressing. Line a sautoir with bards of fat pork and lay the stuffed legs on top; moisten with white wine mirepoix stock (No. 419), and braise slowly, basting and glazing until a fine color is obtained. Dress the legs on a garnishing prepared with noodles (No. 142) veloute sauce (No. 415), tomatoes, parmesan cheese and strips of red beef tongue and mushrooms added. A half-glaze sauce (No. 413) with tomato essence accompanies this dish, but it is served separately.