No. 842
Attereaux of Turkey or Game
Attereaux de Dindon ou de Gibier
Take the white meat from a roast turkey or some game, and cut it into slices three-sixteenths of an inch in thickness; with a round cutter remove pieces three-quarters of an inch in diameter. Prepare some truffles and mushrooms half an inch in diameter, by an eighth in thickness; mix all these with an allemande sauce (No. 407), with cooked fine herbs added, and run them alternately on to small silver skewers; bread-crumb them as above and fry.