Turkey and Curd Cheese Roulades

Turkey and Curd Cheese Roulades

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Servings: 4
Calories: 422


  • 4 turkey escalopes sliced thin
  • 2 medium carrots
  • 1 small onion
  • 3 tbsp clarified butter
  • 2 tbsp chopped mixed herbs e.g. dill chervil, thyme, parsley, lemon balm)
  • 4 oz curd cheese
  • 1 egg yolk
  • 1 tbsp mustard
  • 1 pinch salt
  • 1 pinch freshly ground white pepper
  • 8 floz hot chicken stock
  • 4 tbsp dry vermouth
  • 2 tbsp soured cream


  • Peel and rinse carrots before cutting into julienne strips. Peel and chop onion.
  • Heat 1 tbsp of the clarified butter.
  • Sweat prepared onion and carrots over low heat for 5 minutes, then cool slightly.
  • Mix herbs with curd cheese, egg yolk, mustard, salt and pepper.
  • Wash and dry turkey escalopes, then spread with herb and cheese mixture.
  • Divide cooled vegetables into 4 portions and arrange on top of cheese. Roll meat up and fasten with cocktail sticks.
  • Heat remaining clarified butter and brown roulades thoroughly over moderate heat.
  • Add chicken stock and vermouth; cover and simmer for 20 minutes over low heat until done.
  • Stir soured cream into cooking juices. Serve with parsley potatoes.
Calories: 422 kcal
Carbohydrates: 10 g
Protein: 38 g
Fat: 24g
Saturated Fat: 13 g
Cholesterol: 183 mg
Sodium: 401 mg
Potassium: 250 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 5245 IU
Vitamin C: 4 mg
Calcium: 275 mg
Iron: 2 mg
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