(Recipe #144, pages 112 – 113)
4 chickens or 8 pigeons will serve 12. Prepare them as in no. 143 and stew them in butter until done. Brown a knob of fresh butter the size of an egg, add flour and stir until it also brown, but do not let it scorch. Stir the browned flour with the flavorful broth in which the birds were cooked, adding brown stock as necessary, a sliced seeded lemon, some ground nutmeg, pepper, and salt. Continue reading
(Recipe #139, page 111)
Prepare the turkey as for roasting; the legs can be inserted into the skin as directed in section I. Then set the turkey on the stove with cold butter and some shallots, brown it slowly covered, add some boiling meat stock or water along with lemon peel (yellow skin only), mace, some estragon, and ½ hour later a large number of mushrooms; simmer tightly covered in scant broth until tender.
Have some strong meat broth ready; ½ hour before serving, add lightly browned flour along with sweetbreads, stuffed crayfish heads, pistachios, asparagus, or cauliflower (see section I, no. 17, etc.). Boil the gravy until everything is tender but not disintegrating, skim the fat from the turkey gravy, and add the boiled gravy—which like any fricassee gravy must be well bound—along with a few seeded lemon slices. Stir in 2 egg yolks and crayfish butter and set the turkey out, garnished with dumplings of white bread, veal, or suet just boiled in salted water. Pass slices of puff pastry as a substitute for vols-au-vent.
Translated by David Green.