Puree of Wild Turkey a la Sartiges

Twenty-four Persons.—Braise a wild turkey in a braising pan, garnishing the bottom of it with slices of fat pork, and slices of onions and carrots, and on top lay the turkey; moisten with a quart of broth, let fall to a glaze, then moisten again to its height with more broth, adding a bunch of parsley, garnished with thyme, bay leaf, one clove of garlic and a split knuckle of veal, also two celery stalks, and let cook slowly; when the turkey is done, remove it, and strain the broth through a fine sieve. As soon as the turkey is nearly cold, cut away all its skin, and detach the meat adhering to the bones, about four pounds in all; pound this with four ounces of freshly peeled almonds, and dilute with four quarts of broth and two quarts of veloute (No. 415), strain it through a sieve, and then incorporate into it half a pound of fresh butter. A garnishing of green peas cooked in salted water and some pearl barley boiled three hours in white broth to be added to the soup tureen.