ROAST TURKEY, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the turkey
For the garnish
Instructions (8)
  1. The turkey may be stuffed either with veal stuffing or quenelle of fowl.
  2. It should be roasted in the usual manner.
  3. When done, dished up and garnished with a rich Financière ragout (No. 188).
  4. At each end place a larded sweetbread.
  5. At the sides, place a sweetbread decorated with scallops of truffles inserted in the form of a rose.
  6. Between these should be placed groups of large truffles and quenelles of fowl.
  7. Glaze the turkey and send to table.
Optional Garnish
  1. As this is rather a sumptuous kind of garnish, suitable for great occasions only, the sweetbreads, large truffles, &c., may be dispensed with, and the Financière ragout only retained.
Original Text
ROAST TURKEY, A LA FINANCIERE. THE turkey may be stuffed either with veal stuffing or quenelle of fowl; it should be roasted in the usual manner, and when done, dished up and garnished with a rich Financière ragout (No. 188); at each end place a larded sweetbread, and at the sides, a sweetbread decorated with scallops of truffles inserted in the form of a rose; between these should be placed groups of large truffles and quenelles of fowl; glaze the turkey and send to table. As this is rather a sumptuous kind of garnish, suitable for great occasions only, the sweetbreads, large truffles, &c., may be dispensed with, and the Financière ragout only retained.
Notes
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