Roast turkey/Recipes
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Stuffed turkey-hen grand-duc |
Yields
6-12
servings | |||
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Preparation:
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Notes: This elaborate recipe, which, because of the price of truffles today, would surely cost several thousand dollars to prepare, has been completely rewritten from its presentation in the 1961 edition of the Larousse Gastronomique and many of its quantities extrapolated from the original rather vague instructions. Larousse notes that it was "M. Valmy-Joyeuse who created this dish in 1906 while he was in charge of the kitchens of the Marquise of Mazenda."[1] | ||||
Categories: French cuisine | ||||
Related recipes: |
ALL ADDITIONAL TURKEY RECIPES SHOULD BE REWRITTEN AND REFORMATTED INTO THE EXACT FORM OF THE ABOVE RECIPE
References
<references>
- ↑ Larousse Gastronomique, first English edition, Paul Hamlyn, London, 1961, page 978