Paupiettes of Young Turkey, Souvenir

Remove the nerves from the minion fillets, beat them lightly and cut into oblongs, season and spread over the surface a layer of well seasoned quenelle forcemeat (No. 89) into which has been mixed some chopped truffles, roll them cork-shaped and place in buttered tin paupiette rings ranged on a buttered baking sheet having the bottoms of the rings covered with croutons of bread fried on one side only and of the same dimensions as the rings, the unfried side resting on the buttered sheet; on top of each place a channeled mushroom head (No. 118) and cover this with a bard of fat pork, then cook in a slack oven. Have braised as many turkey legs as there are paupiettes and when done to perfection, drain and cut them into small pieces; enclose each one of these in some quenelle forcemeat with cooked fine herbs (No. 385); bread-crumb, dip in eggs and fry to a fine color, then glaze. Dress the paupiettes in a circle, fill the center with the fried legs and serve with a separate cream soubise sauce (No. 543).

GAME (Gibier).