Take one wing or two, if necessary, of turkey, remove the skin and the bone, and flatten it so that you can stuff it properly. The stuffing is prepared as follows: Minced pork or sausage meat, a little ham, a few cooked chestnuts, chopped truffles, half a piece of garlic—all this well mixed, well seasoned with salt and pepper, and moistened with one egg.
Spread this stuffing over the flattened wing of turkey, roll it like a galantine, tie it first, then sew it well, so that it keeps its shape and no stuffing escapes during the process of cooking. Begin the cooking in the oven, and when it is about half-done finish it en casserole, with a small piece of butter, over a slow fire. Remove the threads, skim off the fat from the gravy it has produced, and serve at once. It should be cut across like a galantine. Should the gravy be a little short, add very little hot water, salt, and pepper, scraping well all the essential juices which may have coagulated in the casserole, and let it reduce a little.