(Recipe #138, pages 110 – 111)
To make the stuffing, take ¾ pound of chopped veal without gristle, ¾ pound of streaky pork also finely chopped, ½ cup melted butter, 3 eggs (the whites of 2 beaten to a froth and added at the end), 2 pounds of 2-day old white bread soaked in cold water and squeezed out, ½ ounce of cleaned and chopped morels, 4 veal sweetbreads cooked until half done and with the membrane removed distributed through the mixture, salt, nutmeg, mushrooms or capers, and finely chopped parsley.
Stuff this forcemeat into the crop and body cavity of the turkey and roast it as above or braise it as described in section I, no. 52.
Note: Stuffed in this manner, a turkey will feed a large group and can be brought to the table hot or cold.
Translated by David Green.