Galantine of Turkey a la Berger—Boned Turkey

Bone a small turkey after having cut off the wings, the legs and the neck. Begin by cutting the skin down its entire length, commencing from the middle of the neck and ending at the middle of the rump, using a small thin knife and following the outlines of the rib bones; then remove the breast bone and the second joint bones, suppress the meat from the latter and chop it up finely; remove all sinews from the fillets, cut away a part of their thickness and place them where the legs were taken from. Prepare a well-seasoned chopped forcemeat (No. 65), mix well together, adding half a gill of brandy, truffle essence (No. 395) and one ounce of chopped truffles. Cut half a pound of fat pork into half-inch squares, blanch and drain; have also half a pound of unsmoked red beef tongue cut in half-inch squares, five ounces of peeled truffles cut in pieces, and three-quarters of a pound of duck or goose livers, parboiled, cold and cut in half-inch dice. With this and the forcemeat stuff the turkey, then wrap it up in a cloth and let cook in some good stock for two hours. Drain off well, take off the cloth and wrap it up again before setting under the press. When thoroughly cold unwrap, pare and cover with a white fecula chaudfroid sauce (No. 593), and decorate with fanciful cuts of very black truffles and pistachios dipped in half-set jelly; as soon as this is quite hard, cover with half-set jelly and dress on a trimmed crouton of cooked hominy or rice. Garnish around with chopped jelly and have an outside border of jelly croutons. Stick one Bellevue hatelet (No.2526) in the center of the turkey, and two garnished hatelets (No. 2526) on each side.

GARNISHINGS FOR COLD DISHES (Garnitures Pour Pieces Froides).