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John and Henry Locke cookery archive, item 1, 1852
Page 23
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which looks best larded. pour a rich cullis round the compote and garnish with psdyr Croutons, &c. all kinds of poultry is done in the same manner. likewise game, which must have Red Currant Jelly, cullis, and high seasoning in the Compote and sweet sauce served with it. Gallantine de dinde Bone a turkey, and lay a [veats?] tongue previously boiled down the breast of the Turkey. fill up the sides with forcemeat. sew it up and truss of a good shape. lay it in a stewpan with plenty of ham Herbs, roots, & spices. add veal stock. cover it [clade?]. let it stew two hours. take it up, the sauce to be thickened add half a pint of cream. make hot pour over the turkey garnish with forcemeat balls, parsley &c.
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which looks best larded. pour a rich cullis round the compote and garnish with psdyr Croutons, &c. all kinds of poultry is done in the same manner. likewise game, which must have Red Currant Jelly, cullis, and high seasoning in the Compote and sweet sauce served with it. Gallantine de dinde Bone a turkey, and lay a [veats?] tongue previously boiled down the breast of the Turkey. fill up the sides with forcemeat. sew it up and truss of a good shape. lay it in a stewpan with plenty of ham Herbs, roots, & spices. add veal stock. cover it [clade?]. let it stew two hours. take it up, the sauce to be thickened add half a pint of cream. make hot pour over the turkey garnish with forcemeat balls, parsley &c.
Szathmary Culinary Manuscripts and Cookbooks
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