Turkey with Ragout

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

Ragout

slices of throat sweetbreads blanched ↝ Sweetbreads [Liver and organ meats]
white button mushrooms stewed ↝ Mushrooms, white button [Vegetables and Vegetable Products]
artichoke bottoms boiled till half done and cut in halves ↝ Artichoke [Other vegetables and combinations]
cocks combs boiled till done
a few egg balls scalded ↝ Egg, whole, raw [Eggs and omelets]
a good benshamelle
half a pint of veal stock
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (8)

Stuff the turkey in the plain way.
Boil the turkey.
Prepare the sauce: Take slices of throat sweetbreads blanched, white button mushrooms stewed, artichoke bottoms boiled till half done and cut in halves, cocks combs boiled till done, a few egg balls scalded.
Add a good benshamelle, and stew them gently for ten minutes.
Alternatively, instead of benshamelle, add half a pint of veal stock to the above ingredients and boil for ten minutes.
Add a leason of three eggs and cream, simmer them together for five minutes more.
Season with salt, lemon juice, and cayenne pepper.
When the turkey is to be served up, put the prepared sauce over it.

Original Text

Turkey with Ragout.

Stuff it in the plain way, boil it, and when it is to be served up put over the following sauce:—Take slices of throat sweetbreads blanched, white button mushrooms stewed, artichoke bottoms boiled till half done and cut in halves, cocks combs boiled till done, a few egg balls scalded; add a good benshamelle, and stew them gently for ten minutes. Or, instead of benshamelle, there may be put to the above ingredients half a pint of veal stock, and let them all be boiled ten minutes; then add a leason of three eggs and cream, simmer them together five minutes more, and season with salt, lemon juice, and cayenne pepper.

Notes

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