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Classic
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page 125
Sauce may be made of the fat drippings in the pan, by adding some plain water
and one-half tablespoonful flour, and by simmering the whole over a moderate
fire, until the smell of the flour is eliminated.
Serve the turkey in a large oval plate or tray, garnished with suitable fancy
vegetables.
2. ARMENIAN ROAST A LA DUZIAN.
DUZOGHLOU KEZARTMA.
Ingredients:
4 Fowls...............1 turkey, 1 chicken, 1 quail and 1 partridge.
Butter ......................In quantity required to rub over fowls.
Lemon .............................1.
Salt, to taste.
Method:
Clean the fowls properly (using other birds of their sizes instead of the quail
and the partridge, if so desired). Then rub the smallest slightly with butter,
season and place it inside of the larger one next to it. Rub this also with
butter, season and place in the chicken, finally rub this with butter, season
and put in the cavity of the turkey. It is necessary to sew up each bird, in
order to keep them tight. When finally the turkey
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