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De LA Dinde

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

  1. Remove the legs from the turkey and set aside for serving cold with remoulade.

  2. Cut the wings into pieces.

  3. Remove the tender parts and breasts.

  4. Break the stomach, carcass, and tail.

  5. Alternatively, remove the wings first, then break the back above the tail, and detach the thighs.

  6. Set aside the back piece that connects to the thighs.

  7. Cut the front of the turkey and serve it hot.

  8. Serve a portion of stuffing with each piece.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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