Just now one may find tender and toothsome young turkeys in the market
stalls, waiting to do duty at any event to which they may be called,
and for the particular occasion in which we are interested at this
instant there can be no better way of serving them than by boiling
till tender and then cutting into small pieces, moulding them with the
help of aspic jelly into shapes so attractive that one longs to learn
if they can be quite as gratifying to the palate as to the eye. And,
by the way, what a godsend aspic jelly is in the preparation of dishes
to be served cold!