Quantity for 6 Persons. 6 young pigeons ¼ lb. of butter ½ cup of cream 1 cup of water 1 tbsp. of flour. For the Stuffing. 2 soaked rolls Chopped heart, liver, gizzard 1 tbsp. of butter 2 eggs ¼ pt. finely chopped champignons 4 truffles, chopped Salt, pepper 1 tsp. of chopped parsley. Preparation: The pigeons are dressed, washed and salted inside and outside. The stuffing is made by mixing well the chopped liver, heart and gizzard from which the inner membrane has been removed with all the other ingredients. Stuff the pigeons with it, sew them, up and fry them as stated in No. 15; prepare the gravy likewise. Remarks: You may make the stuffing more simply by omitting the champignons and truffles. No. 17—FRIED PIGEONS WITH SWEET STUFFING. 4 pigeons 3 soaked rolls ½ cup of ground almonds ½ cup of dried currants 2 eggs 3 tbsps. of sugar 1 pinch of salt ⅛ lb. of butter Preparation: The butter is melted, and the soaked rolls stirred in and sautéed or dry fried. The almonds are scalded, skinned and ground and added with the rest of the ingredients. The pigeons are stuffed and prepared same as in No. 15. No. 18—ROAST TURKEY. Quantity for 10–15 Persons. 1 turkey weighing 8 to 10 pounds ½ lb. of butter Salt 1 cup of cream 2 cups of water 2 tbsps. of flour 1 pinch of white pepper Preparation: The turkey is dressed and soaked in cold water 30 minutes, then dried and seasoned with pepper and salt inside and outside. The butter is placed in bits on the turkey and if it is a young turkey, roast it in the oven 2 hours, basting frequently with cream and water. For the gravy, brown the flour in the drippings, add water, cook, strain and serve with the turkey. If the turkey is older it will require 3 hours to cook it well, and it is best to cover it so it will not get too brown. To prevent the butter from getting too dark, add water from time to time. Remarks: The leavings may be utilized in many ways. Turkey ragout in shells, see No. 8 for Chicken ragout in shells; Turkey croquettes, see No. 31 or No. 30, Chapter 3, Veal and veal sweetbread croquettes; Turkey pie, see No. 6, Chicken pie. The bones make a good soup. No. 19—ROASTED AND STUFFED TURKEY. Quantity for 10–15 Persons. The Stuffing. 3 soaked rolls Chopped liver, heart and gizzard Salt, pepper 2 tbsps. of butter 1 tbsp. of chopped parsley 1 tsp. of lemon juice Preparation: Mix these ingredients well, stuff the turkey with the mixture and roast as directed in No. 18. Prepare the gravy the same as in No. 18. The Goose. The young goose or gosling has a soft gullet, a pale yellow bill and feet with pointed claws. The bill and feet of old geese are reddish yellow. The color of the skin must be white, not purple or blue. The time for fat geese is from October to January. No. 20—ROASTED YOUNG GOOSE. Quantity for 6 Persons.