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Bonne Bouchee of Turkey

Pick off all the meat from turkey left over from yesterday and cut it in half-inch pieces. Cut also two ounces cooked lean ham and one ounce cooked smoked beef tongue. Finely slice six good-sized, well-cleaned fresh mushrooms and place them in a saucepan with one ounce butter and gently fry them for five minutes, stirring occasionally. Add one ounce sifted flour, stir well while heating for one minute, moisten with pint broth, season with a half teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg, constantly mix until it comes to a boil, then let cook for ten minutes. Add the above articles with two tablespoons sherry, mix well and cook for ten minutes more, remove and keep on a table. Boil four peeled potatoes in a quart of water with teaspoon salt for thirty minutes, drain on a sieve, then press them through a potato masher into a sauteuse. Add two raw eggs, half teaspoon salt, three saltspoons pepper, and sharply stir on the fire with spatula until well dried. Butter well a plain quart pudding mould, line all over the inside with three-quarters of the potatoes, pour the turkey fricassee in the centre, spread balance of potatoes over, cover it with a buttered paper and set in the oven for forty-five minutes. Remove, lift up paper, unmould on a hot dish, pour cream sauce around and serve.