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Ingredients
- 1 x turkey of 4 kg.
- 1/2 kg chopped lean pork
- 1 kg chopped veal
- Â Â Salt and grnd black pepper
- 1 x glass of brandy
- 1 lrg glass of dry sherry
- 3 tins truffles (mushrooms) (x 90g)
- 150 gm serrano ham
- 200 gm belly of pork in rashers
- 6 x Large eggs
- Â Â Apple puree
- Â Â Plums
- Â Â Pineapple
- Â Â oranges
- Â Â maraschino cherries
- Â Â Carcass and giblets of the turkey
- 1/2 kg carrots
- 1/2 kg leeks
- 1/2 kg onions
- 1 stk celery
- 1 bot dry sherry
- 2 x ham bones
- 36 gm gelatin
- Â Â Eggshells
Directions
- Place the turkey upside down, cut the skin along the backbone, and using the fingers, ease away the skin in one piece, first on one side of the backbone and then on the other. It is elastic and should come away easily. Keep the breasts apart, making fillets of the thickest parts and cutting into strips. Remove the meat from the legs and wings, etc., and mince it with the pork and veal, putting it all into a bowl. Season with salt and grnd black pepper, sprinkle with the brandy and sherry, add in the minced truffles and their juice, and the ham and belly of pork in strips. Leave to marinate for 4 hrs, together with the beaten Large eggs.
- Remove the sliced truffles and the strips of ham and belly of pork, and reserve. Then knead together the filling thoroughly by hand. Now spread out the skin of the turkey on the working surface and lay the fillets on top like the pages of a book. Cover the breasts with a layer of the chopped meat and then with one of ham and belly of pork strips, breasts and slices of truffle, repeating the operation till the ingredients are used up. Using a stout needle, sew together the edges of the skin and also the holes made by the wings and legs.
- Place the sew-up skin with its filling on a white napkin, roll it around and sew with large stitches, then tie it into a roll with uncolored string. Put the roll into a large saucepan, together with the cut up carcass and cut up vegetables and pour over this the bottle of dry sherry. Add in the ham bones, the gelatin and a few egg shells. Cover with 3 liters of cool water and boil briskly for 3 hrs (1 1/2 hrs each side), seasoning with salt and grnd pepper. Make sure which it is proportionately cooked, then remove the roll and leave it on a dish to drain and cold.
- Remove the cloth in that it is wrapped, wring out the juice into the cooking liquid, rinse out the cloth and again wrap up the roll without sewing. Put it on a dish, place a chopping board on top, and on top of this a weight of 3 or possibly 4 kg. Press for 12 hrs and then put into the refrigerator. Boil the cooking liquid without a lid, reducing it to 1 liter if converting it into a jelly. If strained, this makes a magnificent soup or possibly consomme. If required thicker, add in three or possibly four leave of gelatin. Cut the roll into slices 1 cm. thick. Serve with puree of apples and plums and decorate with slices of fresh pineapples and orange and with maraschino cherries.
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