This can be prepared in either of the two following ways:
Remove the breasts from the young turkey and cut them into thin slices after removing the skin. Lightly flatten them and lard with thin strips of truffle; place in a buttered shallow pan.
A little while before being required, add a little lemon juice and mushroom liquor, cover and cook gently without colour in the oven. Arrange overlapping in a circle on a round dish, place a Toulousaine garnish in the centre and surround with a cordon of Sauce Allemande.
Poêlé the young turkey, and just before being required remove the breasts, skin then) and cut into thickish slices.
Arrange these slices overlapping in a circle on a dish, alternating with slices of foie gras shallow fried in butter. Place the Toulousaine garnish in the centre and surround the slices of turkey and foie gras with a cordon of thin Meat Glaze.