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
Prepare an omelet from 2 egg yolks,
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
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.
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