Blanquette of Turkey
Ingredients
- turkey raw or cooked
- 1 small onion
- 1 blade of mace
- salt and pepper
- 1 pint water approx
- 1 1/2 oz butter
- 1/3 cup plain flour All purpose
- 1 lb cooked turkey
- 1 pinch of nutmeg
- 2 tbsp cream or top of milk
- 1 egg yolk
Instructions
- Skin and slice the onion.
- Place the turkey or chicken bones, onion, mace, and seasoning in a pan.
- Add about 600 ml water, cover the pan, and simmer for at least 1 hour.
- Strain, and reserve 400 ml of the stock.
- Melt the butter in a pan, stir in the flour, and cook for 2 minutes without browning.
- Gradually stir in the reserved stock. Bring to the boil, stirring all the time, and cook for 10 minutes.
- Dice the chicken or turkey meat.
- Add the nutmeg and turkey pieces to the sauce, and re-season if required.
- Heat thoroughly for about 20 minutes.
- Mix the cream or milk with the egg yolk, and stir in a little of the hot sauce.
- Return the mixture to the pan, and heat gently without boiling for about 5 minutes.
- Serve hot with boiled rice.
Calories: 282 kcal
Carbohydrates: 11 g
Protein: 20 g
Fat: 17g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 140 mg
Sodium: 179 mg
Potassium: 247 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 489 IU
Vitamin C: 2 mg
Calcium: 35 mg
Iron: 1 mg