Procure a small nice turkey, truss it as for boiling, and roast it in
vegetables as usual, keeping it quite white, place it upon your dish
with a border of mashed potatoes round, upon which dress twenty-five
quenelles (No. 120), and twelve slices of tongue (cut in the same shape
as the quenelles), have ready boiled very green some French beans cut in
diamond shapes, which sprinkle over the breast of the turkey, and sauce
over with a purée de concombres (No. 105).