1715—Dindonneau (Young Turkey)

Young turkeys, served as relevés or entrées, admit of all the recipes given for pullets; therefore, in order to avoid unnecessary repetition, the reader is begged to refer to those recipes.

Those most generally applied to young turkeys are the ones termed “à l’Anglaise”—with celery, à la Financière, à la Godard, and à la Jardinière.

In addition to these preparations, there are others which are better suited and are more proper to young turkeys, and these I give below.