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Turkey Puddings

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

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A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

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 3 ingredients

  1. a pint of cream
  2. a pound of butter
  3. six hard eggs

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • 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

  1. Mince thirty small onions and mix them with an equal quantity of bread crumbs that have been soaked in milk.
  2. Chop an equal quantity of the flesh of cold turkey.
  3. Mix all together, and pound it very well in a mortar.
  4. Pass it through a cullender, and then return it to the mortar and beat it again, adding gradually the yolks of six hard eggs, and a pint of cream or half a pound of butter.
  5. Season it to your taste with salt, mace and nutmeg.
  6. Have ready some skins, nicely cleaned as for sausages.
  7. Fill the skins with the mixture, and tie up the ends.
  8. Then simmer your puddings, but do not let them boil.
  9. Take them out, drain them, and put them away to get cold.
  10. When you wish to cook them for immediate use prick them with a fork, wrap them in buttered paper, and broil them on a gridiron.
  11. Similar puddings may be made of cold fowls.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Colander
Source Public domain in the USA
Credit

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.