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Turkey, Fillets Of

Cut the breast of a cooked turkey in fillets. Put some veal stock into a stewpan with an onion and a bunch of sweet herbs; let it boil rather more than half an hour; strain and thicken it with white roux and a little cream. Heat up the fillets in this; add salt and pepper, a squeeze of lemon, a little finely-minced parsley, and serve.