Reference > Farmer's Cookbook > POULTRY AND GAME > Scalloped Turkey
  Chicken Chartreuse Minced Turkey  
CONTENTS · BIBLIOGRAPHIC RECORD

Scalloped Turkey

Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in water bones and skin of a roast turkey). Cut remnants of cold roast turkey in small pieces; there should be one and one-half cups. Sprinkle bottom of buttered baking-dish with seasoned cracker crumbs, add turkey meat, pour over sauce, and sprinkle with buttered cracker crumbs. Bake in a hot over until crumbs are brown. Turkey, chicken, or veal may be used separately or in combination.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Chartreuse Minced Turkey  
 
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