turkey, raw or cooked
1 small onion
1 blade of mace
salt and pepper
600 ml water (approx)
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (40 g) plain flour (All purpose)
350 - 450 g cooked turkey
1 pinch of nutmeg
2 tbsp cream or top of milk
1 egg yolk
1 small onion
1 blade of mace
salt and pepper
600 ml water (approx)
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (40 g) plain flour (All purpose)
350 - 450 g cooked turkey
1 pinch of nutmeg
2 tbsp cream or top of milk
1 egg yolk
method
1. Skin and slice the onion.
2. Place the turkey or chicken bones, onion, mace, and seasoning in a pan.
3. Add about 600 ml water, cover the pan, and simmer for at least 1 hour.
4. Strain, and reserve 400 ml of the stock.
5. Melt the butter in a pan, stir in the flour, and cook for 2 minutes without browning.
6. Gradually stir in the reserved stock. Bring to the boil, stirring all the time, and cook for 10 minutes.
7. Dice the chicken or turkey meat.
8. Add the nutmeg and turkey pieces to the sauce, and re-season if required.
9. Heat thoroughly for about 20 minutes.
10. Mix the cream or milk with the egg yolk, and stir in a little of the hot sauce.
11. Return the mixture to the pan, and heat gently without boiling for about 5 minutes.
12. Serve hot with boiled rice.
2. Place the turkey or chicken bones, onion, mace, and seasoning in a pan.
3. Add about 600 ml water, cover the pan, and simmer for at least 1 hour.
4. Strain, and reserve 400 ml of the stock.
5. Melt the butter in a pan, stir in the flour, and cook for 2 minutes without browning.
6. Gradually stir in the reserved stock. Bring to the boil, stirring all the time, and cook for 10 minutes.
7. Dice the chicken or turkey meat.
8. Add the nutmeg and turkey pieces to the sauce, and re-season if required.
9. Heat thoroughly for about 20 minutes.
10. Mix the cream or milk with the egg yolk, and stir in a little of the hot sauce.
11. Return the mixture to the pan, and heat gently without boiling for about 5 minutes.
12. Serve hot with boiled rice.
serving amount
serves 4
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