4 turkey breasts, boned and skinned
4 slices of ham
4 oz (125g) Emmental or Gruyere cheese
1 oz (25 g) butter
5 fl oz (150 ml) dry white wine
4 slices of ham
4 oz (125g) Emmental or Gruyere cheese
1 oz (25 g) butter
5 fl oz (150 ml) dry white wine
method
1. Place each turkey breast between non PVC film, flatten with a mallet.
2. Place a slice of ham and then a thin slice of cheese on each fillet.
3. Season and roll up, securing with string. Melt butter in a flameproof casserole and gently fry fillets for 8 to 10 minutes until lightly brown all over.
4. Add wine and bring to the boil, cover and cook in a moderate oven Mark 4 (180°C) 350°F for 40 minutes.
5. Remove fillets and keep warm. Rapidly boil cooking juices until reduced by half, strain and serve with turkey.
6. Accompany with green vegetables.
2. Place a slice of ham and then a thin slice of cheese on each fillet.
3. Season and roll up, securing with string. Melt butter in a flameproof casserole and gently fry fillets for 8 to 10 minutes until lightly brown all over.
4. Add wine and bring to the boil, cover and cook in a moderate oven Mark 4 (180°C) 350°F for 40 minutes.
5. Remove fillets and keep warm. Rapidly boil cooking juices until reduced by half, strain and serve with turkey.
6. Accompany with green vegetables.
serving amount
serves 4
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