CookEat Recipe
Sauce Demi-Deuil
Turkey-broth cream sauce with julienned truffle, cooked tongue and sherry. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1349. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the documented whole-turkey broth route with 82°C whole-bird verification and a real measured pint of finished broth. Reduce the combined roux-and-broth sauce by half, strain again after adding cream, then add preserved black truffle and already cooked smoked beef-tongue juliennes with sherry. Boil five minutes and retain the juliennes in the finished sauce. Limites : Source seven-pound turkey weight is pretrim; dressed edible mass, recovered broth, reduction, truffle size, sauce output and later allocation remain unknown. A pint must actually be measured, not guaranteed from 1.5 gallons startingwater.
Method
Steps
Step 1
Select a clean dressed tender turkey of about SEVEN POUNDS SOURCE PURCHASE weight; source singes/draws and removes head/feet, but do not wash raw poultry. Truss and simmer with two carrots, two turnips, two onions, leek, celery, parsley, bay, cloves and thyme in ONE AND A HALF GALLONS water with heavy tablespoon salt and teaspoon white pepper for printed TWO HOURS. Verify whole bird 82°C and measure actual recovered broth after removal; one pint for sauce is not guaranteed by start water.
Step 2
Lift the cooked turkey and keep it safely hot; reserve ONE ACTUAL PINT finished broth from the same pot for this sauce. Cool unused broth promptly. No bird cutting, plating or rice preparation belongs to this sauce method.
Step 3
Heat one and a half tablespoons butter with two tablespoons flour for ONE MINUTE. Strain an ACTUAL PINT of saved turkey broth through clean cloth into roux; bring to boil and reduce the resulting mixture to HALF ITS ACTUAL PRE-REDUCTION AMOUNT (not an asserted half-pint final yield).
Step 4
Add THREE-QUARTERS GILL cream, mix and strain through clean cheesecloth into another saucepan. Add ONE SMALL preserved whole Tuber melanosporum truffle cut JULIENNE, ONE OUNCE already COOKED READY-TO-EAT SMOKED beef tongue cut JULIENNE, and TWO tablespoons sherry. Mix lightly, boil FIVE minutes, remove and use as required. Do not strain out these final juliennes.
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