Recipes > Meat > Turkey > Tacchinotto all'Istrione (Turkey Poult)

Tacchinotto all'Istrione (Turkey Poult)


  • 1 turkey poult
  • ham or bacon
  • 2 bay leaves
  • 4 slices of lemon
  • small pinch of mace
  • stock
  • salt
  • 1 onion
  • parsley
  • 1 stick of celery
  • 1 carrot
  • 1 pint of Chablis


Truss a turkey poult, and cover it all over with slices of ham or bacon, put bay leaves and lemon on it, and sprinkle with mace, then sew it up tight in a dishcloth, and stew it in good stock, salt, onion, parsley, celery, carrot, and Chablis; cook for an hour, take it out of the cloth, and pour a good rich sauce over it. It is also good cold with aspic jelly.


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The Cook's Decameron.

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