Cut up the remains of a turkey as above, and put it in a stewpan, with a
quarter of a pound of lean ham (cooked) also in slices, in another
stewpan, have a pint of white sauce (No. 7) and half a pint of white
stock, which boil with a few trimmings of mushrooms, then pass it
through a tammie over the slices of turkey, place it on the fire, let
simmer a few minutes, season with a little sugar and salt, add the juice
of half a lemon, and finish with a liaison of two yolks of eggs, mixed
with three tablespoonfuls of cream, serve plain in your dish, or in a
vol-au-vent or casserole of rice (No. 626).
Croquettes, rissolettes, and boudins are made with the remains of
turkey, in the same manner as described for fowls (No. 840).