POULTRY.
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Braised turkey or capon may be served with a
variety of garnish, from which it takes its name.
Pigeons, especially Bordeaux pigeons, are excellent
roasted. They should be barded, and roasted for
twelve to fifteen minutes, being carefully and fre-
quently basted. Then remove the trussing strings
or skewers, and the bacon, and set for a moment or
two in front of the fire to brown; then replace the
bacon and dish on a hot plate, garnish with
seasoned watercress, and serve with clear gravy, or
any sauce to taste in a separate boat.
Poulet à l'Italienne.—For this shred finely an onion,
the red part of a carrot, and a rasher of bacon, and
fry these in an ounce of butter till nicely browned;
now add the giblets of the fowl, cut up, and fry for
a few minutes longer, then moisten with half a pint
of stock of any kind, season to taste with salt and
pepper, and, if liked, a tiny pinch of saffron, bring
it sharply to the boil, when you add in 4oz. or so of
rice, and stir and boil fast till nearly cooked; then
stir in two tablespoonfuls of tomato sauce or
purée, and three of grated cheese; stir this well
together, and let it all cool down, when you use it to
stuff the fowl, which is then finished off as in
braised turkey. The latter bird is excellent done
this way, but will require fully double as much of
the rice stuffing. N.B.—It must be remembered
that any recipe given for fowls can be utilised for
turkeys, and, indeed, in parts where game is abund-
ant, also for old game of any kind.
Poulet aux asperges.—This is a good way of utilis-
ing an old fowl. Truss it for boiling, and put it in a