Forced Turkeys’ Eggs (or Swans’)

An Excellent Entremets

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

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Boil gently for twenty minutes in plenty of water, that they may be entirely covered with it, five or six fresh turkeys’ eggs, and when they are done lift them into a large pan of water to cool. By changing the water once or twice they will become cold more rapidly, and they must not be used until they are perfectly so.

Roll them in a cloth, pressing lightly on them to break the shells; clear them off, and halve the eggs evenly lengthwise. Take out the yolks with care, and pound them to a smooth paste in a mortar with an ounce and a half, or two ounces at the utmost, of pure-flavoured butter to the half dozen, a small half-teaspoonful of salt, a little finely grated nutmeg, and some cayenne, also in fine powder: a little mace,—one of the most delicate of all seasonings when judiciously used—may be added with good effect. Blend these ingredients thoroughly, and then add to them by degrees one raw hen’s egg slightly whisked, and the yolk of a second, or a dessertspoonful or two of sweet rich cream. One common egg is sufficient for four of the turkey egg-yolks. Beat up the mass, which will now be of the consistence of a thick batter, well and lightly, and proceed to fill the whites with it, having first cut a small slice from each half to make it stand evenly on the dish, and hollowed the inside with the point of a sharp knife, so as to render it of equal thickhess throughout. Fill them full and high; smooth the yolks gently with the blade of a knife, arrange the eggs on a dish, and place them in a gentle oven for a quarter of an hour. Serve them directly they are taken from it.

The eggs thus dressed will afford an admirable dish for the second course, either quite simply served, or with good gravy highly flavoured with fresh mushrooms, poured under them.

The same ingredients may be pressed into very small buttered cups and baked for fifteen minutes, then turned on to a dish and sauced with a little Espagnole, or other rich brown gravy, or served without.

Obs.—We would recommend that the whites of swans’ eggs, which as we have said are extremely beautiful, should be filled with the above preparation in preference to their own yolks: they will of course, require longer baking.