ROAST TURKEY, A LA PERIGORD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
for stuffing the turkey
for roasting
for serving
Instructions (21)
  1. Choose a fine young hen turkey.
  2. Make an incision at the base of the neck, and through it draw out the entrails, &c.
  3. With a knife cut away the vent, and close the opening thus made, by sewing it up with twine.
  4. Singe off the hairs.
  5. By scalding the legs, divest them of their black skin.
  6. Cut the neck off close into the back, and leave the crop entire.
  7. Clip the talons and claws.
  8. Wipe the turkey clean, and lay it upon a napkin.
  9. With a strong kitchen knife break the breast-bone, and after detaching the angular part, remove it with the fingers.
Stuffing preparation
  1. Have about four pounds of truffles thoroughly washed; peel and cut them into pieces the size of a small walnut.
  2. Place these in a stew-pan, and after pounding the parings with about two pounds of fat ham or bacon, add them to the truffles.
  3. Season with mignonette pepper and salt, grated nutmeg and chopped bay-leaf and thyme, and one clove of garlic.
  4. A few fat livers of poultry may also be added, after being pounded separately.
  5. Set the stewpan containing the foregoing ingredients on a slow fire, and allow them to simmer very gently for about half an hour, stirring them occasionally with a wooden spoon.
  6. Remove them from the stove, and after allowing the preparation time to get partially set by cooling, proceed to stuff the turkey with it.
  7. Keep the crop full, and with a small trussing-needle and twine draw the crop up in a rose-like form, and fasten the ends of the twine to the back of the turkey so as effectually to close up the paunch.
Roasting
  1. The turkey must then be placed upon an earthen dish, and put away in the larder till the next day, (time permitting,)
  2. When it should be trussed in the usual manner for roasting.
  3. When placed on a spit for roasting should have the breast covered with thin layers of fat bacon, and the entire of the turkey should be carefully wrapped round with thick paper well buttered, and securely fastened on to the spit at each end with string.
  4. It should then be roasted, and care should be taken when about to remove it from the spit, that the crop is not torn.
  5. Dish up, and glaze it; pour under it a rich Perigueux sauce (No. 28); garnish with large quenelles of fowl and truffles, and serve.
Original Text
ROAST TURKEY, A LA PERIGORD. FOR this purpose, choose a fine young hen turkey, make an incision at the base of the neck, and through it draw out the entrails, &c., with a knife cut away the vent, and close the opening thus made, by sewing it up with twine, then singe off the hairs, and by scalding the legs, divest them of their black skin. The neck should then be cut off close into the back, and the crop left entire; clip the talons and claws, wipe the turkey clean, and lay it upon a napkin; with a strong kitchen knife break the breast-bone, and after detaching the angular part, remove it with the fingers. Previous to this operation some truffles should be prepared as follows, to be used in stuffing the turkey:— Have about four pounds of truffles thoroughly washed; peel and cut them into pieces the size of a small walnut; place these in a stew-pan, and after pounding the parings with about two pounds of fat ham or bacon, add them to the truffles. Season with mignonette pepper and salt, grated nutmeg and chopped bay-leaf and thyme, and one clove of garlic; a few fat livers of poultry may also be added, after being pounded separately. Set the stewpan containing the foregoing ingredients on a slow fire, and allow them to simmer very gently for about half an hour, stirring them occasionally with a wooden spoon. They should be removed from the stove, and after allowing the preparation time to get partially set by cooling, proceed to stuff the turkey with it; keep the crop full, and with a small trussing-needle and twine draw the crop up in a rose-like form, and fasten the ends of the twine to the back of the turkey so as effectually to close up the paunch. The turkey must then be placed upon an earthen dish, and put away in the larder till the next day, (time permitting,) when it should be trussed in the usual manner for roasting. The turkey when placed on a spit for roasting should have the breast covered with thin layers of fat bacon, and the entire of the turkey should be carefully wrapped round with thick paper well buttered, and securely fastened on to the spit at each end with string. It should then be roasted, and care should be taken when about to remove it from the spit, that the crop is not torn. Dish up, and glaze it; pour under it a rich Perigueux sauce (No. 28); garnish with large quenelles of fowl and truffles, and serve. The quenelles and truffles are, however, not indispensable to the completion of this remove.
Notes
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