Turkey

The Turkey Hen is called Dinde, the Turkey Gobbler Dindon. The preference in eating is always given to the Dinde, as the Dindons never make quite such excellent dishes.

Turkey may be roasted, stewed or made into gumbo. Only a very old and lean Turkey is ever stewed. It is utilized in this way as a home dish, never on the company table. The Boned Turkey is the triumph of the New Orleans cuisine when serving cold Turkey. No great reception or buffet luncheon is complete without it. It is the standing dish on New Year’s Day, when the Creole ladies receive their gentlemen friends, and, on occasions of marriages in the family, every father will insist that there shall be a Boned Turkey for the wedding feast.