1719—Dindonneau en Daube

Bone the young turkey’s breast, and stuff it, arranging its meat as for a galantine, with very good sausage-meat combined with a glassful of liqueur brandy per two lbs. of the former; bacon, truffles; and a very small and red ox-tongue, covered with slices of bacon and set in the centre of the garnish.

Reconstruct the young turkey; sew it; truss it, and put it in a terrine just large enough to hold it and its moistening.

With the bones and the trimmings of the young turkey, two slices of veal, two lbs. of frizzled beef, aromatics, one pint of white wine, and two quarts of water, prepare a brown stock after recipe No. 9, Brown Veal Stock. Reduce this stock to one and one-half quarts; put it into the terrine; cover and thoroughly close up the latter with a strip of paste, and cook in a hot oven for two and one-half hours.

Leave to cool in the terrine, and, when about to serve, slightly heat the latter in order to turn out the daube.