1718—Dindonneau Chipolata

This may be prepared in two ways, according as to whether it be intended for lunch or for dinner.

(1) Cut up the young turkey and fry the pieces in butter as above. Swill with one glassful of white wine; add a sufficient quantity of tomatéd half-glaze sauce, just to cover the pieces, and cook in the oven for forty minutes.

This done, transfer the pieces to another stewpan and add thereto twenty small, glazed onions, twenty chestnuts cooked in consommé, ten chipolata sausages, one-third lb. of frizzled pieces of fresh pork cut into dice, and twenty olive-shaped and glazed carrots. Strain the sauce over the whole, complete the cooking and dish in a timbale.

(2) Braise the young turkey; glaze it at the last moment, and set on a long dish. Surround it with the garnish given above, combined with the reduced braising-liquor.