Omaha daily bee., 1908-12-13
Toothsom Dishes from Turkey

heaping teaspoonful of baking powder:
work in a half cupful of butter pretty
thoroughly adding a heaping cupful of cold
mashed potato. moistened with milk to
make a dough soft enough to roll out.
Dreaded Fillets of Turkey-First remove
the ilesh from the breast Of an uncooked
turkey, scrape the meat from the bones and
muscles, separating it into fillets, dividing
mem INTO portions convenient for serving.
Beat them well with a wooden hammer,
SO they can be pressed into shape. Season
them with salt and pepper, adding a little
cayenne season bread or cracker crumbs,
ana cover them; then with beaten egg and
bread crumbs or cracker crumbs again.
Put a generous portion of butter in a fry.
ing PAN lay the hllets in, and cook them
quickly until well-browned on both sides.
put them around the edge of a hot platter
and fill the center with fried sweet DO.
tatoes' Some people prefer Brussels
sprouts. If the former, brown the potatoes
IN a not trying pan, with a generous allow
ance of butter; add a little sugar and some
salt; the potatoes should be sliced length
wise. If the sprouts are used, they should
De carefully looked over and all Of the
withered bits removed; they should be
NSNhSN ~ Sbih wafer LOT Inree-QudrterS of
an hour and rinsed thoroughly in clear.
eold water; COOK them in boiling salt water,
uncovered, until they are tender, VIII CHI may
require fifteen minutes or longer, depend
ing upon the size of the sprouts. They
should then be turned into a sieve or COL
ander and cold water poured over them to
reileve them OF the strong flavor so dis
agreeable to many people. When thor
OuRhly drainad thay ha,la - -
the stew-pan and one heaping teaspoonful
or butter added for each quart of sprouts;
they are easily spoiled by over-salting, so
care must be used. Reheat them in the
butter and serve in a hot dish.
Tartar sauce is sometimes served with
turkey prepared in this way. The sauce
should be made as follows: One teaspoon
ful of powdered sugar. one of dry mus
tard' and one-eighth of a spoonful of
pepper one-fonrth te%aspoonful OF salt,
and a few drops of onion juice; mix these
together thoroughly and add the yolks of
two eggs mix well and add a half-eup of
olive Oil, a little at a time, with two
tablespoonfuls OF vinegar. Prepare a table
spoonful OF cucumber pickles, one of
olives and one Of capers, and stir into the
mixture, being careful not to add the oil
too fast, to avoid curdling.
sealloped T~uTkey-Take equal parts of
cold turkey, boiled rice, and tomato
sauce. Put in layers in a shallow dish.
cover thoroughly with buttered crumbs,
and 0ake until brown. Cold roast chicken,
with dressing and gravy, may be pre-
pared in the same way.
Turkey T~errapin-Chop the half of a
medium cold roast turkey and one par
boiled sweetbread moderately fine. Make
one large cup of rich cream sauce. with
one cup of hot cream, one-fourth Gun of
butter and two tablespoonfuls OF flour,
adding the turkey and sweetbread; salt
and pepper TO taste. and let It heat over
water twenty minutes. Just before sery-
ing add the yolks OF two eggs thoroughly
beaten and one and a half glassfulls of
good sherry.
Minced Turkey with Mushrooms-To one
heaping tablespoonful OF butter in a fry-
ing pan add half a can Of mushrooms
and let them stew for twenty minutes.
Add 70 this enough minced turkey TO make
a little more than twice the amount Of
mushrooms. Such portions OF the turkey
as cannot be used for any cold dish can
be utilized; season 1t with salt and pepper.
mixing the turkey and mushrooms to-
gether; then thicken a cup Of cream with
flour and a heaping teaspoonful of butter
and let them cook a few minutes: serve
them in a hot dish and garnish with toast
cut in fancy shapes.