3387 Dindonneau aux Cepés

Name: Dindonneau aux Cepés
Cuisine: France
Ingredients: turkey; forcemeat; veal; fresh pork fat; breadcrumbs; duxelles; salt; mushrooms; pepper; nutmeg; butter; salt belly of pork

Young Turkey with Flap Mushrooms

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stuff the young turkey with a forcemeat prepared from 400 g (15 oz) each of