3397 Dindonneau en Daube

Name: Dindonneau en Daube
Cuisine: France
Ingredients: vegetables; herbs; flour; veal; calf; beef; white wine; water; water paste; stuffing; terrine; trimmings; salt; raw truffle; ox tongue; pork fat; brandy; sausage meat; bacon; ham; turkey

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the young turkey proceeding as for a galantine and stuff it with very good sausage meat mixed with 4 dl (1 fl oz or 4 U.S. cup) brandy</