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Pear of Turkey, Sauce Paprika

Pick all meat off turkey left over from yesterday and cut in small, square pieces, then proceed to make a croquette preparation. When force is thoroughly cold divide it in twelve equal parts, roll out on a lightly floured table to pear shape, dip in beaten eggs, lightly roll in bread crumbs, arrange in a frying basket, fry in boiling fat for ten minutes, lift up and let drain. Pour a cream paprika sauce over, dress pears over sauce, adjust a curled paper at end of each pear and serve.