Ingredients for 4--6
BLANQUETTE OF TURKEY
1 1/2 lb of cooked turkey/chicken meat
1 large onion
3oz unsalted butter
2oz plain flour
1 pint of turkey /chicken stock
1 small tin of pimentoes
2oz button mushrooms [ brown cap are best ]
1 clove of garlic
pinch each of powdered mace and nutmeg
2 egg yolks
2 tablespoons of double cream
1 tablespoon of lemon juice
salt and pepper
1 teaspoon of olive oil
Cut the meat into bite sized pieces and peel and thinly chop the onion. Melt the butter in a large frying pan with the olive oil and cook the onion on a low heat until soft and transparent.Mix in the flour and cook this "roux" for at least 3 minutes. Gradually stir in the stock and then simmer until the sauce thickens.
Meanwhile slice the drained pimentoes thinly and slice the mushrooms and peel and crush the garlic. Add these to the sauce along with the turkey meat and season to taste with salt and pepper and add the mace and nutmeg. Heat the mixture thoroughly through and then take off the heat. Beat the egg yolks, cream and lemon juice until the mixture has the consistency of thin cream. Blend this slowly into the turkey mixture and return the pan to the heat. Heat well through over a low heat but do not let the mixture boil
Spoon the blanquette onto a warm serving dish and serve with rice.
It is really filling and I promise you all, absolutely delicious. Enjoy
