Bone a very young turkey, and proceed exactly as in the last, using two
ounces of pistachios, blanched and skinned, and half a pound of truffles
cut into thick fillets, instead of the livers, when stuffed and sewn up
roll it very tight in a cloth, which also tie very tight, especially at
the tail, which requires to be made so much narrower; stew as before,
when done take it out of the napkin, see that the part where it is sewn
shall be at the bottom, tie it again in the napkin, but only at the
ends, lay it in a deep dish surrounded with the stock it was stewed in,
place a dish slantwise upon it (to press the tail thinner), upon which
place a ten pounds weight; when cold take it from the napkin, draw out
the string and place it upon a dish; you have saved one of the legs of
the turkey, cut the foot off an inch and a half below the knuckle, with
which form the head and neck of the bird; should the leg of the bird not
be of sufficient length make it higher by fixing it upon a wooden
skewer, place it at the thickest end of the galantine, covering it with
some of the forcemeat (which you have blanched and mixed with a little
hot glaze), make of the size and as nearly as possible in imitation of
the real head and neck, stick the two claws of a convenient-sized
lobster in the sides for wings, and with the tail of the lobster form
the tail of the bird; surround it with chopped aspic (No. 1360) in
rolls, over which lay thin slices of it to imitate waves, and surround
with croutons of the same; it is then ready to serve.