Dindonneau Chipolata (Young Turkey Chipolata)

Ingredients

• 1 dindonneau (young turkey)
• 20 small glazed onions
• 20 chestnuts cooked in Consommé
• 150 grammes lardons
• butter
• 20 pieces carrot turned in olive shapes
• garnish Chipolata (braised version)
• braising stock

Instructions

1. Treat the turkey poult in one or the other of the two ways given at Dindonneau aux Champignons.
2. If prepared as a Sauté, change the pieces to another pan after 40 minutes of cooking.
3. Add 20 small glazed onions, 20 chestnuts cooked in Consommé, 150 grammes of lardons blanched and tossed in butter, and 20 pieces of carrot turned in olive shapes, cooked in Consommé and glazed.
4. Strain the sauce over the whole, complete the cooking and dish in a timbale.
5. If the bird is braised, glaze it at the last moment, dish it, and surround it with the garnish Chipolata with the reduced braising stock added.