Make a croustade resembling the head of a ship, as represented in the
design; procure a very white nice young turkey, truss it as for boiling,
leaving as much of the skin of the neck attached to the breast as
possible, have ready the following stuffing: scrape an ounce of fat
bacon (with a knife), put it into a stewpan, with a teaspoonful of
chopped eschalots, pass five minutes over a moderate fire, then add
twenty tablespoonfuls of white sauce (No. 7), let it reduce till thick,
add twenty small heads of mushrooms, six French truffles cut in slices,
and twelve cockscombs; mix all well together over the fire, season with
a teaspoonful of powdered sugar, half ditto of salt, and a little white
pepper; finish with the yolks of two eggs, stir over the fire a minute
to set the eggs, and lay it out on a dish to get cold, then detach the
skin on the breast from the flesh without breaking, and force some of
the stuffing under the skin; put the remainder in the interior of the
breast, roast it in vegetables as described for fillet of beef (No.
417), but just before it is done take away the paper and vegetables, and
let it remain before the fire till of a fine gold colour. Fix the
croustade at the head of the dish with a paste made of white of egg and
flour, make a border of mashed potatoes round the dish, place the turkey
in the centre, and have ready the following garniture: fillet three
fowls, lard and braise the fillets as No. 792, form the legs into little
ducklings as described (No. 1024), prepare six slices of tongue of the
size and shape of the fillets, and dress them round the turkey upon the
mashed potatoes to form a ship. For the sauce put two glasses of Madeira
wine in a stewpan, with a tablespoonful of Chili vinegar, two minced
apples, a small bunch of parsley, a spoonful of chopped mushrooms, and
half an ounce of glaze; let it boil a few minutes, add ten
tablespoonfuls of tomata sauce (No. 37), a quart of brown sauce (No. 1),
and a pint of consommé, let it boil quickly until it adheres to the
spoon, stirring it the whole time, finish with a tablespoonful of red
currant jelly, pass it through a tammie into another stewpan, season
with a little salt and pepper, boil it another minute, glaze the turkey,
pour the sauce in the dish, glaze the pieces of tongue and serve.