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Turkey Pie

(Amiens.) Cut into thin slices the dark meat of a cold roast turkey and half as much beef tongue. To every pound of both, allow 1 ounce of butter and four truffles, salt and pepper. Make a stock from the bones, gravy, and stuffing, with 1 pint of water, onion, carrot, and herbs, also a bayleaf; when this has cooked 1 hour, reduce it to a cupful. Pour it over the meat and truffles, arranged in a dish, and cover the top with a thin layer of pastry or a thick layer of bread-crumbs. Bake 1 hour, serve hot or cold.