1 quantity Bechamel Sauce (see below)
90 g (3 oz) butter
2 small onions, sliced
1 carrot, cut in 5 mm (1/4 inch) slices
250 g (8 oz) button mushrooms, sliced
2 tablespoons flour
1 cup strong chicken stock
salt and pepper to taste
1/2 cup cream
3 cups diced, cooked turkey
250 g (8 oz) ribbon noodles, cooked and tossed in butter
grated Parmesan cheese
90 g (3 oz) butter
2 small onions, sliced
1 carrot, cut in 5 mm (1/4 inch) slices
250 g (8 oz) button mushrooms, sliced
2 tablespoons flour
1 cup strong chicken stock
salt and pepper to taste
1/2 cup cream
3 cups diced, cooked turkey
250 g (8 oz) ribbon noodles, cooked and tossed in butter
grated Parmesan cheese
method
1. Make bechamel sauce and press a piece of buttered paper over the surface until required, to prevent a skin forming.
2. Melt butter in a saucepan and gently saute onion and carrot for 15 minutes, stirring often.
3. Add mushrooms and saute' until liquid evaporates.
4. Sprinkle in flour and stir over heat for 2 minutes.
5. Blend in chicken stock, stir constantly until sauce bubbles.
6. Add salt and pepper, reduce heat to very low and simmer for 5 minutes or until carrots are tender.
7. Blend in bechamel sauce, stir until smooth and stir in cream and turkey.
8. Heat gently until hot, but not boiling.
9. Arrange hot buttered noodles in an ovenproof dish, top with turkey mixture and sprinkle with cheese.
10. Brown lightly under a hot grill and serve immediately.
1 onion, quartered
1 stalk celery, chopped
1 carrot, chopped
6 peppercorns
1 blade of mace
1 bay leaf
2 cloves
2 tablespoons butter
2 tablespoons plain flour
salt
1. Place the milk, onion, celery, carrot, peppercorns, mace, bay leaf and cloves into the top half of a double boiler over gently boiling water, cover the pan and heat very slowly for 30 minutes. Strain the milk.
2. Melt the butter in a heavy-based saucepan, stir in flour and cook 1 minute over a moderate heat.
3. Add the milk, and heat, stirring constantly until boiling, then reduce heat to low and cook for 2 minutes.
4. Season to taste with salt.
2. Melt butter in a saucepan and gently saute onion and carrot for 15 minutes, stirring often.
3. Add mushrooms and saute' until liquid evaporates.
4. Sprinkle in flour and stir over heat for 2 minutes.
5. Blend in chicken stock, stir constantly until sauce bubbles.
6. Add salt and pepper, reduce heat to very low and simmer for 5 minutes or until carrots are tender.
7. Blend in bechamel sauce, stir until smooth and stir in cream and turkey.
8. Heat gently until hot, but not boiling.
9. Arrange hot buttered noodles in an ovenproof dish, top with turkey mixture and sprinkle with cheese.
10. Brown lightly under a hot grill and serve immediately.
for the Bechamel Sauce
1 1/4 cups milk1 onion, quartered
1 stalk celery, chopped
1 carrot, chopped
6 peppercorns
1 blade of mace
1 bay leaf
2 cloves
2 tablespoons butter
2 tablespoons plain flour
salt
1. Place the milk, onion, celery, carrot, peppercorns, mace, bay leaf and cloves into the top half of a double boiler over gently boiling water, cover the pan and heat very slowly for 30 minutes. Strain the milk.
2. Melt the butter in a heavy-based saucepan, stir in flour and cook 1 minute over a moderate heat.
3. Add the milk, and heat, stirring constantly until boiling, then reduce heat to low and cook for 2 minutes.
4. Season to taste with salt.
serving amount
serves: 6
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