Procure a good-sized turkey, very white and well covered with fat, truss
it as for boiling, hold the breast over a charcoal fire till the flesh
is set, then lard it with fat bacon very neatly, lay the turkey in a
braising-pan breast upwards, and pour in as much good veal stock as will
nearly reach the larded part, start it to boil, skim, then place it over
a slow fire to simmer for three hours, keeping some live charcoal upon
the cover of the braising-pan, and now and then moistening the breast
with a little of the stock; when done take it up, give a nice yellow
colour to the bacon on the breast, put it on your dish, and have ready
the following garniture: prepare six large quenelles de volaille (No.
122), truss and roast four pigeons (No. 959), lard and cook four fine
veal sweetbreads (No. 671), arrange them with taste round the turkey,
and have ready the following sauce: strain half the stock the turkey was
dressed in through a cloth into a stewpan, let it boil, put it on the
corner of the stove, skim till you get off every particle of grease,
reduce it to half, add a quart of brown sauce (No. 1), and half a pint
of tomata sauce (No. 37), let boil, keeping it stirred till becoming a
thickish demi-glace, add two dozen cockscombs, and a teaspoonful of
sugar, with a little cayenne and salt if required, pour it in the dish
but not over the garniture, and serve. Attelets of cockscombs and
truffles are sometimes stuck in the breast, but it is an impediment to
the carving, and it looks as well without.