OF THE ROASTS FOR SECOND COURSE.

Roast Turkey au cresson (watercress), 395

Turkey Barded, 396

Larded, ib.

Dindonneau truffé a la Périgord (turkey), ib.

farci, ib.

Roast Turkey à l’Anglaise, ib.

Turkey Poults, ib.

The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes · 第 1957 / 2197 题