Blanquette of turkey
Instructions
Private Turkey meat and cut it into cubes.
Clean the vegetables for the bouquet garni, reduce it into pieces of equal length and tie together.
Included in the onion the two cloves and bay leaf.
Private Turkey meat, cut into cubes of 3 cm to the side and let it Sear in a saucepan with salted water.
Return to a boil and simmer until water surface shape of the foam, then drain the meat.
Put the colander with the Turkey meat under the Jet of cold water and wash it carefully.
Place in a casserole, meat broth, the bouquet garni, onion and a pinch of salt and bring to a boil.
Simmer for one hour at moderate heat, then drain the meat broth in a saucepan; separate the meat from the vegetables.
Gently melt the butter in a clean saucepan, add the flour and let it FRY to moderate heat for a few minutes, stirring constantly.
Squirt the sauce with white wine and cook without ever ceasing to stir until you have a smooth mixture.
Pour into casserole the cooking of the meat and bring to a boil, stirring constantly with a whisk.
Simmer at moderate heat for 12 minutes, then add the cream and reduce the mixture for a few minutes.
Season with salt, pepper and lemon juice, put the meat in the sauce prepared and let heat to moderate heat.
In a bowl mix the egg yolk with lightly whipped cream until mixture is homogenous.
Add it to prepare and serve.
As desired, you can enrich the blanquette with various types of vegetables, such as asparagus, cauliflower, mushrooms, onions, or even with fruits.
Note: this is a basic recipe, which can be used to prepare the blanquette with every type of poultry, replacing Turkey meat with an identical quantity of another.
Ingredients and dosing for 4 persons
- 800 g of boneless turkey leg
- 1/2 onion
- 2 cloves
- 1 leaf of laurel
- 150 cl of chicken soup
- Salt
- White pepper
- 10 g of butter
- 10 g of flour
- 12 cl of white wine
- 12 cl of cream
- Few drops of lemon juice
- For the bouquet garni:
- 30 g of carrots
- 30 g of celery
- 30 g of rapa
- 30 g of leek
- 1 sprig of parsley
- For bind:
- 1 egg yolk
- 2 tablespoons of slightly whipped cream