Prepare the breast as above, only larding and glazing both fillet; you
have previously roasted the legs tied up in vegetables, take off all the
flesh, which pound well in a mortar and pass through a wire sieve, then
put a spoonful of chopped eschalots in a stewpan with two pats of
butter, place it over the fire a few minutes till the eschalots become a
little yellow, then add a quarter of a tablespoonful of flour (mix
well,) and the purée of turkey, which cover with half a pint of white
sauce (No. 7) and six spoonfuls of white broth, stir over the fire until
boiling, season with a little sugar, pepper, and salt, and pass it
through a tammie with a couple of wooden spoons, put it in a clean
stewpan, boil a few minutes, then add two tablespoonfuls of cream and a
pat of butter, which stir in quickly, pour it in your dish, dress the
breast over and serve. The above purée requires to be rather thick, but
at the same time delicate, if there is more than you require, reserve
some of it, as too much sauce would spoil the look of the entrée.