Bone out the young turkey proceeding as for a galantine and stuff it with very good sausage meat mixed with
Re-form the turkey, truss it carefully and place it in a Terrine just large enough to hold it together with the stock for moistening it―this stock should be prepared in advance from the trimmings and bones from the turkey,
Add this stock to the turkey, cover the Terrine with its lid and seal it hermetically with a band of flour and water paste; cook in a hot oven for 24 hours.
When cooked, allow to cool in the Terrine and for service slightly heat the latter so as to demould the Daube.
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