Turkey with Truffles

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 (10)
Instructions (8)
  1. Truss the turkey as for boiling.
  2. Put some light forcemeat with truffles pounded with it into the cavity near the breast, and secure it from falling out.
  3. Then put slices of lemon, some salt, and bards of fat bacon on the breast.
  4. Cover the breast with white paper bound on with packthread.
  5. Roast gently for one hour and a half (if a good-sized turkey).
  6. When it is to be served up, take off the paper.
  7. Glaize the breast.
  8. Put the truffle sauce round the turkey.
Original Text
Turkey with Truffles. Truss the turkey as for boiling, put some light forcemeat with truffles pounded with it into the cavity near the breast, and secure it from falling out. Then put slices of lemon, some salt, and bards of fat bacon on the breast, and white paper over it bound on with packthread, and roast gently (if a good-sized turkey) one hour and a half. When it is to be served up, take off the paper, glaize the breast, and put the truffle sauce round the turkey. N. B. In the same manner may be done pullets or chickens.
Notes
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