Boned Turkey

Galantine Truffee a la Gelee

Preparation info

    • Difficulty

      Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Young Turkey Hen
  • 2 Pounds of Young Veal
  • A Pound of Fat Fresh Pork
  • A Pound of Lean Fresh Pork
  • 2 Calf’s Feet
  • ¼ Pound of Gelatine
  • ¼ Can of Truffles
  • A Tablespoonful Each of Minced Parsley and Thyme
  • 3 Minced Bay Leaves
  • 3 Sprigs Each of Thyme and Bay Leaf
  • ½ Teaspoonful Each of Grated Cinnamon and Allspice
  • The Juice of an Onion
  • A Wineglassful of Brandy
  • A Wineglassful of Sherry
  • A Lemon
  • 2 Carrots
  • A Turnip
  • A Stalk of Celery
  • 2 Gallons of Water
  • 3 Eggs