Turkey Fricassee Recipe
Ingredients
| Streaky bacon | 25 Gram, chopped | |
| Onion | 1 Small, chopped | |
| Carrot | 1 Small, grated | |
| Celery stick | 1 , chopped | |
| Stock | 150 Milliliter | |
| Bouquet garni | 1 | |
| Milk | 150 Milliliter | |
| Butter | 15 Gram | |
| 2 tablespoons plain flour grated nutmeg | ||
| Cooked turkey | 250 Gram, chopped | |
| Single cream | 1 Tablespoon, chopped | |
| Parsley to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the bacon, onion, carrot, celery, stock and bouquet garni in a saucepan.
Add salt and pepper to taste.
Bring to the boil, cover and simmer for 15 minutes.
Strain the stock into a measuring jug and add enough milk to make 300 ml (1/2 pint) liquor.
Melt the butter in a clean saucepan, stir in the flour and cook for 1 minute.
Gradually blend in the liquor and heat, stirring, until thickened.
Add nutmeg, salt and pepper to taste.
Stir in the vegetables and turkey meat.
Cover and simmer for 15 minutes.
Remove from the heat and stir in the cream.
Transfer to a warmed serving dish and sprinkle with parsley.
Add salt and pepper to taste.
Bring to the boil, cover and simmer for 15 minutes.
Strain the stock into a measuring jug and add enough milk to make 300 ml (1/2 pint) liquor.
Melt the butter in a clean saucepan, stir in the flour and cook for 1 minute.
Gradually blend in the liquor and heat, stirring, until thickened.
Add nutmeg, salt and pepper to taste.
Stir in the vegetables and turkey meat.
Cover and simmer for 15 minutes.
Remove from the heat and stir in the cream.
Transfer to a warmed serving dish and sprinkle with parsley.
Chef
