turn platter and mould simultaneously. Let the dish rest a minute, and
then gently remove the mould. Serve immediately. A long time is needed
to line the mould with the macaroni, but this is such a handsome,
savory dish as to pay to have it occasionally. If you prefer, you can
use all broth, and omit the cream.


Galatine of Turkey.

Bone the turkey, and push the wings and legs inside of the body. Make
three pints of ham force-meat. Cut a cold boiled tongue in thin
slices. Season the turkey with salt and pepper, and spread on a board,
inside up. Spread a layer of the force-meat on this, and then a layer
of tongue. Continue this until all the tongue and force-meat are used.
Roll the bird into a round form, and sew up with mending cotton. Wrap
tightly in a strong piece of cotton cloth, which must be either pinned
or sewed to keep it in position. Put in a porcelain kettle the bones
of the turkey, two calf's feet, four pounds of the knuckle of veal, an
onion, two slices of turnip, two of carrot, twenty pepper-corns, four
cloves, two stalks of celery, one table-spoonful of salt and three
quarts of water. When this comes to a boil, skim, and put the turkey
in. Set back where it will just simmer for three hours. Take up and
remove the wrapping, put on a clean piece of cloth that has been wet
in cold water, and place in a dish. Put three bricks in a flat baking
pan, and place on top of the bird. Set away in a cool place over
night. In the morning take off the weights and cloth. Place on a dish,
the smooth side up. Melt four table-spoonfuls of glaze, and brush the
turkey with it. Garnish with the jelly, and serve. Or, the galatine
can be cut in slices and arranged on a number of dishes, if for a
large party. In that case, place a little jelly in the centre of each