Pluck and draw a turkey, bone it as directed for the poulardes (No.
514), spread it open upon the dresser, have ready some forcemeat as
directed (No. 120), spread some down the centre of the turkey, (you have
previously turned the legs inside,) half an inch in thickness, have
ready some long strips of lean veal the thickness of your finger and the
length of the turkey, have also strips of lean cooked ham and fat bacon,
lay them alternately upon the forcemeat, season with pepper and salt,
then cover with a layer of forcemeat, and so on till you have as much
as the bird will contain, finishing with forcemeat, pull the flaps over
and sew it up with packthread, tie it up in a napkin and roll it, to
press it of the same proportions, put it in a stewpan, with a few
vegetables of each sort, and cover with good stock, (or stew it in a
veal stock you may be preparing for a white sauce or soup,) stew two
hours and a half or till tender, which try with a larding-pin, take it
up, untie the string, open the cloth, see that the part where it is sewn
up is at the top, wrap it again in the napkin but tie it only at each
end, set it in a deep dish surrounded with some of the stock, set
another dish upon it and press it till cold with a fourteen pounds
weight, make an aspic, using some of the stock it was cooked in as
directed (No. 1360), dress the galantine upon a dish, surround it with
the aspic chopped and in croutons, and form a star of aspic upon the
top, or garnish in any other design your fancy may direct.