Dindonneau à la Jardinière (Young Turkey à la Jardinière)

Ingredients

• 1 dindonneau (young turkey)
• Matignon
• bards of bacon fat
• buttered kitchen paper
• garnish à la Jardinière
• half a litre of jus

Instructions

1. Cover the turkey poult with a layer of Matignon, bard it, wrap it in buttered kitchen paper and pot-roast it gently.
2. Dish it and surround it with the garnish arranged in well-detached bouquets.
3. Add the Matignon to the pot-roasting stock together with a half-litre of jus and reduce by a good half.
4. Skim the fat and strain.
5. Pour a few spoonfuls of this jus over the bird and serve the rest separately.