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
For this highly-prized dish, select a young Hen Turkey. It must be hand-picked — that is, it must not be scalded, or it will be unfit for the purpose of boning. Clean it thoroughly, and, when well cleansed, place the Turkey on the table, with the breast down, and take a very sharp knife, and cut the Turkey open from the neck to the rump, down the backbone. Then, with great care, run the knife between the bones and the flesh to the wings, and, on reaching the joints, unjoint and separate the bones from the body, without breaking the flesh; in like manner remove each bone as you reach the joint, except the small bones in the tips of the wings, which cannot be taken out easily and which are generally left on. Carefully slit out the bones of the leg, and then run the knife between the bones and flesh till you come to the breast bone. Skillfully separate the flesh from the bone by running the knife between, being careful to pull it out without breaking the flesh of the Turkey. After removing the carcass, spread out the Turkey, which will be whole, and wipe inside and out with a damp towel, and rub well with salt and pepper, inside and out. Set aside in a cool place and prepare the following dressing or stuffing:

Take two pounds of young veal, one pound of young fat, fresh pork, and one pound of lean, fresh pork. Mince these as fine as possible, and then season as follows: One-half of a nutmeg, finely grated; one tablespoonful of minced parsley, one of minced thyme, three of minced bay leaves, one teaspoonful of salt and one of black pepper, one half teaspoonful each of grated cinnamon and grated allspice and the juice of one onion. Mix all this thoroughly in the stuffing. Add two raw eggs, beaten well; one wineglass full of Sherry and one of Brandy; stir well. When well mixed, add one-quarter of a can of truffles, chopped, but not too fine. Take the Turkey, lay it open and carefully cut a layer of meat in nice slices from the inner part. Then put in a thick layer of the stuffing, and lay over this a layer of the meat, using the whole liver, sliced in strips, also as alternate layers; then put in the rest of the stuffing as a layer, and bring the Turkey together nicely and sew up, so that it will retain its original shape. Have ready a nice, clean towel; roll the Turkey in the towel, and tie it securely at both ends and around the middle in a solid way. Take all the bones of the Turkey, the skinned feet, cleaned head and all, and place in a large pot. Add two pounds of veal, cut in pieces, and two calf s feet. Put in two carrots, one turnip, several sprigs of thyme and parsley, three bay leaves, and a large piece of celery. Add two gallons of water, and let this boil very hard for an hour. Then add the Turkey which you have tied in the towel and let it boil for two hours. After two hours, take the Turkey out of the towel. It will have shrunken up by this time, and the towel will be crinkled greatly. Roll the towel out very smoothly again, and place the Turkey back in it while hot, and roll carefully again. Tie it at both ends and across the middle, and then place on a table and put a board or plank on top, and over this a fifteen-pound weight. Leave it in a cool place, but not in the ice box, as it must cool gradually and naturally. After it has cooled five or six hours you may put it in the ice box.

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In the meantime you will have left on the fire the pot with the water, bones, etc., in which the Turkey has been boiled. Let it boil for two hours longer, with the bones and all. Then take off and strain the whole through a strainer, first letting the juice fall in another pan; then strain this through a towel, for there must be no pieces of cinnamon or herbs or dregs in this jelly. Skim off all the grease that floats on top, being careful not to leave a particle. Put it on the fire again, and let it simmer. Add to the boiling mixture one lemon and skin, cut in four or five pieces, and season with salt to taste. Put in a bowl one-quarter of a pound of gelatine, and add one pint of water in which the Turkey has been boiled; stir well and let the gelatine melt. When well melted, pour into the boiling mixture and beat it well as you would a cake, mixing thoroughly. Take another bowl, and break three raw eggs in it, and mash the shells and add; add one small wineglass of water and beat well again, as you would a cake. Prepare a flannel bag of size sufficient to hold a half-gallon. Then pour the eggs into the broth, beating very thoroughly and rapidly, through and through, for ten minutes, while it remains on the fire. The moment it begins to boil up it will curdle; then take the mixture off and strain in the flannel bag. Let this fall into a few tin cups or cans, for they are best, and set on ice. The next morning it will be hard. Then unroll the Turkey and put it in a dish; cut the jelly from the can into fancy shapes and ornament the Turkey with it, placing a fancy border around the dish. You will have a dish that a king might envy.

Boned Chicken may be be prepared in the same way.