The Saturday Sip: October 14, 2023
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
Arranging on a tray some tumblers, high ball or goblet style glasses, an ice bucket with tongs, a pitcher of a mixed (non-alcoholic) drink, and if you wish some alcoholic beverages to mix it with, is a lovely way to set up a simple (and often affordable) drink offering for guests.
The Recipe
As certain turkey-focused holidays are indeed getting near, we thought we’d dive into Emily’s Turkey with Truffle Sauce recipe for something fun and festive - who knows maybe it’ll end up at your Thanksgiving feast this year.
Emily Post’s Cookbook, 1951, pg. 156
Turkey With Truffle Sauce
This is an expensive dish but is so delicious that it is really worth it.
Time: 1 1/2 hours
Serves: 4 to 6
Ingredients
1/2 breast and 1 second joint of a 15-lb. turkey
4 tbs. flour
1 tsp. salt
1/8 tsp. pepper
1/4 lb. butter
2 medium onions, chopped
1 bunch carrots, sliced
1 1/2 cups white wine (an inexpensive California sauterne)
1/2 cup chicken stock
1 tsp. glacé de viande (concentrated meat jelly)
4 oz. black truffles
Directions
Remove the skin and bones from the breast and second joint. Cut both into as many pieces as there are to be portions. There will be all that 4 can eat or enough for 6. Dredge the pieces in the seasoned flour and brown them in the butter in a large skillet that has a close-fitting top. Add the onions and carrots and cook until the onions are golden.
Add the wine, stock, and glacé de viande. Bring to a boil, lower flame to just simmering, and cover tightly. Open every fifteen minutes or so and move the pieces around so they do not stick.
After 40 minutes, chop the truffles and add them to the skillet. Stir and continue simmering for 15 minutes longer, making a total simmering time of 55 to 60 minutes.
Serve with rice cooked as in the receive Rice, New Method, using chicken stock as the liquid.
NOTE: In buying your turkey for this recipe, have the butcher cut it into pieces, as if it were a chicken to be fricasseed. Store the pieces you do not use—wrapped to protect them from drying—in your own or your butcher’s freezer, where they can be kept until your family is again hungry for turkey. This is a happy solution to the problem of serving turkey to a small family.
The Quote
“Manners are a sensitive awareness of the feelings of others. If you have that awareness, you have good manners. No matter what fork you use.” - Emily Post
LAST TWO WEEKS! - Personalized copies of Emily Post’s Etiquette, The Centennial Edition are available for only TWO more weeks before the holidays kick into gear. A personalized copy makes for a thoughtful gift. Get yours today to check it off your list!
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Thank you for spending a bit of your day with us. What’s your M.O. for setting out drinks for your guests? Tell us in the comments! Not a Community Member? We’ve got you covered, just go to the comment section on our Monday delivery it’s open to all, and we’d love to hear from you there!
Up next is Monday’s post with the Awesome Etiquette podcast, Etiquette Extra, and Community Member Bonus Question of the Week!
Happy Saturday!
Lizzie and Dan
Emily Post circa 1938. As she was known to design most of her wardrobe, it wouldn’t surprise us if this beautiful dress was an Emily Post original.