3397 Dindonneau en Daube

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 per 1 kg (24 lb) of sausage meat plus some large dice of ham or bacon and dice of raw truffle. Place a very small and very red ox tongue, wrapped in slices of salt pork fat in the centre of the stuffing.

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, 2 knuckles of veal, 2 calf’s feet, 1 kg (2¼lb) beef coloured brown in fat, 1 bottle white wine, 2 litres (34 pt or 9 U.S. cups) water and the usual vegetables and herbs; after cooking, pass it through a fine strainer and reduce to litres (2⅝ pt or U.S. cups).

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.