Dindonneau aux Céleris braisés (Young Turkey with Braised Celery)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 dindonneau (young turkey)
- the elements of the Poularde aux céleris
Instructions
- Pot-roast the turkey poult.
- Proceed thereafter as for the Poularde aux céleris.