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Turkey Marquise

(Paris.) Cut the white meat of a boiled turkey into strips 2 by 4 inches. Dip each in a forcemeat, covering well, made of 6 ounces of bread-crumbs soaked in milk, 4 ounces of tongue, and 6 oysters, cut fine; add 3 tablespoonfuls of white stock, pepper, salt, and 2 eggs. This must be well beaten, seasoned, and pressed through a sieve. Place in a buttered pan and bake 10 minutes until brown. Arrange carefully on a dish, in a circle, and in the centre pour some Brussels sprouts cooked in white sauce and some sauce poured over. Around the edge arrange a puree of chestnut, and let it steam, with a plate over all, 20 minutes. Serve in the same dish.