Turkey—Breasts or Fillets—a la Donovan

Raise the fillets or breasts from two turkeys, retaining the upper skin; fry them in butter and moisten with a little mirepoix stock (No. 419), then allow it to fall to a glaze; moisten once more and cook very slowly, barely moistened, so that when done the liquid is reduced to a mere glaze. Range the fillets in the center of a dish on a rice socle and garnish around with clusters of quenelles molded with a coffeespoon (No. 155), mushroom heads and small croustades filled with Montglas (No. 747). A half-glaze sauce (No. 413) with Madeira sauce to be served separately.