Young Turkey Breasts, Gustave Dore

Raise the breasts from two turkeys; remove the minion fillets and the skin, and saute them in butter and lemon juice; set them separately under a weight to cool, then pare and cover over twice with white chaudfroid (No. 596), the same as for chaudfroid of turkey Perigord (No. 2462). Decorate with cuts of truffles, and cover with half-set jelly. Pare the four minion fillets, remove the light skin, and the sinews, and range them in a buttered sautoir, one beside the other, shaping them like crescents; cover over with buttered paper, and poach in a hot oven for a few moments, then cool them off and coat over with a brown chaudfroid (No. 594). Cut some slices of unsmoked red beef tongue three-sixteenths of an inch thick, and from these pare slices the same shape as the minion fillets, and cover them with jelly. Dress the turkey breasts on a cut-out rice support, and around a pad of bread covered with green butter (No. 583); decorate around this support with finely chopped jelly, and on it lay the minion fillets and tongue intercalated, and outside of the jelly place some triangular-shaped croutons (No. 2442), cut much longer than their width. On top of the support have a vase made of vegetables, filled with small stuffed mushrooms, as explained in No. 2517.