Turkey And Oyster Fricassee Recipe
Ingredients
| 4 to 5 pound baby turkey | ||
| 1/2 cup flour, seasoned with salt and pepper | ||
| Butter | 1/2 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| 1/4 teaspoon each mace, nutmeg, and pepper | ||
| Onion | 1 Small, sliced | |
| Salt | 1 Teaspoon | |
| 3 anchovy fillets | ||
| Sherry | 1/2 Cup (16 tbs) | |
| 4 tablespoons each butter and flour | ||
| Light cream | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Lemon juice | 1 | |
| Button mushrooms | 1 Cup (16 tbs) | |
| Capers | 1 Teaspoon | |
| Oysters | 1 Dozen | |
Directions
Cut up turkey, roll in seasoned flour, and fry in butter until browned.
Place in deep casserole or heavy kettle with a tight fitting cover and add water, spices, onion, salt, anchovies, and sherry.
Simmer gently until turkey is tender.
Melt butter, and blend in cream and flour.
Stir into turkey carefully; let it come to the simmering point, then turn heat very low and slowly stir in slightly beaten egg yolk and lemon juice.
Add mushrooms, capers, and oysters and heat just long enough to curl the edges of the oysters.
Place in deep casserole or heavy kettle with a tight fitting cover and add water, spices, onion, salt, anchovies, and sherry.
Simmer gently until turkey is tender.
Melt butter, and blend in cream and flour.
Stir into turkey carefully; let it come to the simmering point, then turn heat very low and slowly stir in slightly beaten egg yolk and lemon juice.
Add mushrooms, capers, and oysters and heat just long enough to curl the edges of the oysters.
Chef
