No. 789. _Escalopes de Dinde à la Belle Fermière._

Fillet a turkey as before, and cut each escalope into an oval shape,

season with a little salt and pepper, egg and bread-crumb, fry a light

brown colour in clarified butter, dress them on a border of mashed

potatoes in crown, with a large dressed cockscomb (No. 128) between

each, sauce in the middle and round as for estomac de dinde (No. 787),

and serve very hot.