Dindonneau en Daube (Young Turkey en Daube)

Ingredients

• 1 dindonneau (young turkey)
• very fine sausage meat
• 1 glass of fine Champagne
• lardons of ham or of bacon
• raw truffles
• 1 small ox tongue
• fine bards of bacon
• the trimmings of the turkey poult
• 2 knuckles of veal
• 2 calf's feet
• 1 kilo beef
• 1 bottle of white wine
• 2 litres water
• ordinary aromatics
• repère

Instructions

1. Prepare the moistening stock in advance with the trimmings of the turkey poult, 2 knuckles of veal, 2 calf's feet, a kilo of browned beef, a bottle of white wine, 2 litres of water and ordinary aromatics; strain it after cooking and reduce it to a litre and a half.
2. Bone the breast of the turkey poult, proceeding as for a galantine.
3. Stuff it with very fine sausage meat mixed with a glass of fine Champagne per kilo, lardons of ham or bacon, and small quarters of raw truffles.
4. Wrap a small well-reddened ox tongue in fine bards of bacon and place it at the centre of the forcemeat.
5. Put the bird back into shape, truss it, and place it in a terrine that holds it exactly along with the stock.
6. Cover the terrine hermetically, lute the lid with a cord of repère, and cook in a hot oven for two and a half hours.
7. Let it cool in the terrine; at the moment of serving, warm the terrine lightly to turn out the daube.