Turkey with Chestnuts

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Turkey
Stuffing
Roasting
Glaize
Chestnut Sauce
Instructions (6)
  1. Truss the turkey as for boiling.
  2. Stuff it with light forcemeat and Spanish chestnuts whole.
  3. Paper and roast it as a turkey with truffles.
  4. When it is to be served up, glaize the breast.
  5. Put chestnut sauce round it, made with good cullis and chestnuts.
  6. The chestnuts should be boiled till half done, and then roasted in a frying pan till wholly done; after which let them be peeled and put into the cullis five minutes before the turkey is served up.
Original Text
Turkey with Chesnuts. Truss the turkey as for boiling, stuff it with light forcemeat and Spanish chesnuts whole, and paper and roast it as a turkey with truffles. When it is to be served up, glaize the breast and put chesnut sauce round it, made with good cullis and chesnuts, which should be boiled till half done, and then roasted in a frying pan till wholly done; after which let them be peeled and put into the cullis five minutes before the turkey is served up. [136]
Notes
—