Ingredients

  • 1 small 3 lb turkey*
  • ¾ lb veal or turkey
  • ½ French roll
  • (1 onion)
  • 3–4 eggs
  • lb butter
  • ¼ lb ham or tongue
  • parsley
  • allspice

For the mousse

  • 4 calf’s or ox feet, or 7 zolotniki gelatin
  • 1 lb or more beef
  • 2 carrots
  • 1 parsley root
  • 1 celery root
  • 1–2 onions
  • 1–2 bay leaves
  • ½ glass sherry
  • 2–3 egg whites
  • ½ glass vinegar
  • ½ glass olive oil
  • 1 piece sugar
  • 1–2 leaves red gelatin
  • Other ingredients for decoration as indicated in the Remarks

Method

Clean 1 small turkey and cut off the head, wings, and legs. Slit the turkey along the backbone and carefully bone. Stuff as follows: Finely chop ¾ lb veal or the fillets from another turkey. Add salt, ½ French roll soaked in milk and squeezed out, spoons butter, (1 onion fried in ½ spoon butter, if desired), allspice, and 1–2 eggs. Pound all this together in a mortar and rub through a fine sieve. Thinly slice ¼ lb boiled ham or tongue.

Prepare an omelet from 2 egg yolks, ½ spoon butter, 1 ground allspice berry, and some parsley. Make another, similar omelet out of the 2 egg whites.

Stuff the turkey as follows: Arrange in layers the stuffing, ham, omelet, cornichons, etc. Then sew up the turkey firmly, wrap it in a napkin, and tie with strong thread. Boil until tender in bouillon for at least 3 hours. Then remove, cool thoroughly, and weight lightly. Slice and arrange on an oblong platter an hour before serving. Cover with mousse and decorate the top, or cool in a mold.

Prepare the mousse as indicated in the Remarks, namely, boil all the turkey bones, the head, wings, and legs (except the liver and gizzards), root vegetables, and 1 bay leaf with the bouillon in which the stuffed turkey was cooked. An additional lb of beef may be added. Boil 4 calf’s feet or 2 ox feet in it until tender, or add white gelatin. Reduce to 4 glasses, etc.

Serve with mustard sauce, tartar sauce, or Provençal sauce.

*Turkeys, of course, originated in the New World and some of those wild birds could be very large indeed. In the early seventeenth century forty-pound wild male birds cost four shillings in Boston markets. Turkeys raised in captivity were much smaller. Molokhovets’ recipes commonly specified turkeys that were no larger than 3 to 5 lbs. (Cronon, Changes in the Land, 99.)

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