Turkey in Daube a la Verneuil

After picking, singeing and drawing a large turkey, lard it with lardons (No. 2, Fig. 52), seasoned with salt, pepper, nutmeg, chives and pulverized thyme and bay leaf. Line a braziere (Fig. 134), with slices of fat pork, raw lean ham, carrots, onions, a bunch of parsley garnished with thyme and bay leaf, a clove of garlic, a gill of brandy and two split calf's feet or knuckle of veal; lay in the turkey. Boil, skim, then set the braziere in the oven for three or four hours until perfectly cooked. Blanch and cook separately some turnip balls three-eighths of an inch in diameter, and some short sticks of carrots one inch long by three-eighths of an inch in diameter. When the turkey is cooked put it into an earthen or a tin vessel, strain the stock over and when three-quarters cooled remove the bones and skin from the meat. Mold the daube in a mold about one inch shorter and narrower than the mold to be decorated, placing in layers of turkey, calf's feet, truffles and pistachios. Decorate the larger mold, the shape of the one in Fig. 536, with the carrot sticks cut lengthwise in two and the rounded side applied; the half lozenges on top to be of turnips and the smaller lozenges above of truffles, below which place a row of small green peas. Coat the decoration and fill the bottom with jelly, and when hardened unmold the smallest mold and place it in the decorated one. Fill up with cold liquid jelly, let get throughly cold on ice, and when sufficiently firm unmold on a cold oval dish; garnish around with chopped jelly and triangular jelly croutons dressed upright. On top fasten three hatelets and on the first platform range a symmetrical border of jelly squares all around.