Spring Turkey with Turnips—Wings

Procure a spring turkey of about eight pounds; draw, singe and clean it well, suppressing all its pin feathers, remove the breasts with the skin and pinion bone attached; fry in butter some carrots, onions, lean salt pork, thyme and bay leaf, then moisten with stock (No. 194a). Line a flat saucepan or sautoir with bards of fat pork, strain the above stock and pour in a third part of it, add the fillets, and let the liquid reduce to a glaze, then add another third part and set the pan in the oven to cook while basting plentifully and adding more stock as fast as it reduces, finally glazing to a beautiful color. Aside from this blanch and cook some turnips in stock and sugar having just sufficient moisture that when done they have fallen to a glaze; they should first be cut into cork-shaped pieces with square angles. After they are finished cooking, put in a little meat glaze (No. 402) and fresh butter; strain the stock, remove its fat and reduce it with as much veloute sauce (No. 415), thickening just when ready with raw egg-yolks diluted in stock, and finishing by stirring in a piece of fresh butter. Lay the breasts in the center of a dish, with the turnips around and cover the whole with the sauce.