ROAST TURKEY, A LA CHIPOLATA

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the turkey
For the chestnuts
For garnish and sauce
Instructions (10)
  1. Draw and prepare a turkey for stuffing.
  2. Fill it with well-seasoned veal stuffing and chestnuts, or, if preferred, pork sausage-meat may be substituted for the veal stuffing.
  3. Prepare the chestnuts: Take about sixty chestnuts, and after splitting them across the outer skin, fry them with a little butter in a frying-pan until they shed their husks easily; when peeled, boil them in a little good consommé till done.
  4. Reserve half of the prepared chestnuts for the sauce, and use the remainder as directed above.
  5. Truss the prepared turkey.
  6. Cover it with thin layers of fat bacon as directed in the foregoing case.
  7. Roast it of a light colour.
  8. Dish it up and garnish with alternate groups of the ingredients composing the Chipolata ragout (No. 190).
  9. Pour some of the sauce round the remove.
  10. Send to table.
Original Text
ROAST TURKEY, A LA CHIPOLATA. DRAW and prepare a turkey for stuffing, fill it with well-seasoned veal stuffing and chestnuts, or, if preferred, pork sausage-meat may be substituted for the veal stuffing. The chestnuts are prepared as follows:—Take about sixty chestnuts, and after splitting them across the outer skin, fry them with a little butter in a frying-pan until they shed their husks easily; when peeled, boil them in a little good consommé till done; half should then be re-served to be put in the sauce, and the remainder used as directed above. The turkey being thus prepared, truss it, and cover it with thin layers of fat bacon as directed in the foregoing case, and having roasted it of a light colour, dish it up and garnish with alternate groups of the ingredients composing the Chipolata ragout (No. 190), pour some of the sauce round the remove, and send to table.
Notes
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