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Turkey Fricassee

4 servings

Ingredients

• 1 pcs Turkey
• Butter (a little)
• Shallots (a little)
• Meat broth or water (a little)
• Lemon peel (a little)
• Mace (a little)
• Tarragon (a little)
• Champignons (plenty)
• Flour (a little)
• 2 pcs Egg yolks
• Crayfish butter (a little)
• Lemon juice (a little)
• White bread, veal, or mushroom dumplings (as needed)
• Puff pastry (Fleurons) (a little)

Instructions

1. Cut the prepared turkey into pieces.
2. Sauté with cold butter and a few shallots, let it slowly turn golden, and add some boiling meat broth or water.
3. Add a little lemon peel, mace, and tarragon. 0.5 hour later, add plenty of mushrooms and braise everything tightly covered in a shallow broth until tender. 0.25 hour before serving, boil meat broth with browned flour, add sweetbreads, stuffed crayfish tails, pistachios, asparagus, or cauliflower as desired, and cook until tender but not overcooked.
4. Skim the fat from the turkey sauce, add it to the cooked sauce, season with lemon juice, stir in 2 egg yolks and crayfish butter.
5. Neatly arrange the turkey in the sauce with white bread, veal, or mushroom dumplings briefly boiled in water and salt.
6. Garnish with puff pastry cuts (Fleurons).

Modernized from a treasured 19th-century German cookbook.