Dindonneau a la Catalane
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- three oz. of butter
- one pint of white wine
- one-half lb. of raw
- five quartered tomatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut up the young turkey as for a fricassée, and fry the pieces in three oz.
- of butter.
- When the pieces are nicely browned, swill the utensil with one pint of white wine;
- season with salt and pepper;
- add a piece, the size of a pea, of crushed garlic, and completely reduce.
- Then moisten with sufficient tomato purée and equal quantities of Espagnole and brown stock to just cover the pieces.
- Cook in the oven for forty minutes;
- transfer the pieces to another dish after having trimmed them, and add one-half lb.
- of raw, quartered mushrooms, sautéd in butter;
- twenty chestnuts cooked in consommé;
- twenty small, glazed onions;
- five quartered tomatoes, and ten sausages.
- Strain the sauce over the pieces of turkey;
- complete the cooking for twenty-five minutes, and dish in a timbale.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Sieve