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Tourte of Turkey, Helen

Carefully remove all meat from turkey left over from Thursday and cut it in small square pieces. Cut in same way an ounce cooked beef tongue, two ounces cooked lean ham and two canned French artichoke bottoms. Peel, wash, drain and finely slice six fresh mushrooms, place in a frying pan with a tablespoon melted butter, gently fry for five minutes, place in a vessel and add all the other articles. Pour in one and a half gills milk, a gill cream, tablespoon sherry, teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Grate a peeled, raw, well-washed potato and add to other articles, with two egg yolks, one teaspoon freshly chopped parsley, and mix well. Roll out on a floured table a half pound feuilletage to size of a pie plate, lightly butter plate, then line it with paste. Trim off at edges, pour preparation into plate, sprinkle a little grated Parmesan cheese over, set in a slow oven for forty-five minutes, remove, place plate on a dish and serve.