Boned Turkey from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
subsection#preparation,For this highly-prized dish, select a young Hen Turkey. It must be hand-picked — that is, it must not be scalded, or it will be unfit for the purpose of boning. Clean it...
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Ingredients
- A Young Turkey Hen
- 2 Pounds of Young Veal
- A Pound of Fat Fresh Pork
- A Pound of Lean Fresh Pork
- 2 Calf’s Feet
- ¼ Pound of Gelatine
- ¼ Can of Truffles
- A Tablespoonful Each of Minced Parsley and Thyme
- 3 Minced Bay Leaves
- 3 Sprigs Each of Thyme and Bay Leaf
- ½ Teaspoonful Each of Grated Cinnamon and Allspice
- The Juice of an Onion
- A Wineglassful of Brandy
- A Wineglassful of Sherry
- A Lemon
- 2 Carrots
- A Turnip
- A Stalk of Celery
- 2 Gallons of Water
- 3 Eggs
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