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TURKEY LOAF

Cut off the neck, do not gut out the turkey. Skin the turkey carefully, keeping the meat attached to the skin; start from the back which is split down to the popeÕs nose. Remove the tendons of the wings and the legs. At the end, pull out the carcass with the intestines. Sew up the anal opening, cut off the the feet and the tips of the wings. Salt, pepper. Detach the meat remaining on the carcass, keep aside. Chop finely, and separately, all the meat pulled out, pork, veal and livers. Add the eggs one by one, salt, pepper, add 1 large teaspoon of Four Spices, the brandy and the truffles. Put half of the stuffing into the skin, top with the meat kept aside, cover with remaining stuffing. Sew up the openings. Weigh the turkey, roll it into a towel, tie up with a thread. Make a well flavored stock with the carcass, neck, bones, calf's foot and traditional vegetables. Halfway through the cooking, add the turkey, bring to a boil and simmer for 15 minutes per pound. Allow to cool down in the stock. Drain the turkey, unwrap it, tie it up well in a rinsed muslin cloth. Leave for at least 6 hours until cold. Skim the fat off the strained cold stock. Reduce to 2 pints, then leave in a 1-inch high mold to stand into an aspic. Brown the cold turkey in a very hot oven, allow to cool again. Glaze with a little softened aspic.
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1 large turkey, weighing 15 1/2 lbs
7 oz lean veal
7 oz lean pork loin
1 lb fresh bacon
5 chicken livers
2 tbsp chopped truffles
3 whole eggs
14 tbsp brandy
salt, pepper, Four Spices
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120
mn
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210
mn
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Aquitaine
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Poultry, Game
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Mercurey
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