Turkey or Goose in Daube

Draw a turkey cock; singe and lard it with large lardons (No. 2, Fig. 52); season with salt, pepper, nutmeg and chives, then stuff it with chicken quenelle forcemeat (No. 89), into which mix quarter-inch squares of red beef tongue and lean ham. Place the turkey in a braziere lined with slices of fat pork, carrots, minced onions, a bunch of parsley garnished with thyme, bay leaf, a clove of garlic, a gill of brandy and a split knuckle of veal. Boil, skim and simmer gently and allow to braise for three and a half to four hours. Blanch separately some carrots and small onions, both trimmed into five-eighths of an inch balls, and when the turkey is partly cooked remove it from its stock, strain the liquid, wash the saucepan, and return the turkey to it with its strained and skimmed stock; range around the carrots and onions and finish cooking the vegetables and turkey slowly. When well done, drain, untruss and lay it in an oval stone or tin vessel with the vegetable around, pour the stock (which should be sufficiently consistent to form a jelly) over and let cool off, then unmold the turkey on a long cold dish; surround the base with chopped jelly and jelly croutons (No. 2442).

A goose in daube can be prepared the same way as the turkey.