Home › The Principles of Cookery › Turkey, Blanquette Of

Turkey, Blanquette Of

Cut the meat from the remains of a cooked turkey into neat slices, cover these with a cloth, and set them in a cool place till wanted. Put the bones and trimmings into a saucepan with two ounces of lean ham or a piece of bacon-rind, a small onion finely-minced, a blade of mace, and as much cold stock or water as will cover them. Let all simmer gently together for half an hour or more. Strain the liquor, and put it back into the saucepan with half a gill of thick cream, half a tea-spoonful of finely-minced lemon-rind, and a little pepper, salt, and grated nutmeg. Let the sauce simmer for ten minutes, put in the slices of turkey, let them heat for two or three minutes, then add gradually the well-beaten yolk of an egg, and be careful to mix a little of the sauce with the egg in a basin before putting it to the rest. Stir gently for a few minutes till the sauce is set, but on no account allow it to boil after the egg is added. Serve the preparation on a hot dish with toasted sippets round it. Time, altogether, about an hour. Probable cost, exclusive of the cold turkey, 9d. Sufficient, with a pound of meat, for two or three persons.