Baskets with Creamed Turkey a la Fanchonette

Ingredients

• one tablespoon butter
• one heaping tablespoon flour
• one cup milk
• two tablespoons sherry
• pepper
• salt
• half cup rich cream

Method

1. 1

   Make pastry baskets, fill with beans and bake.

2. 2

   Prepare handles from pastry, bake until golden.

3. 3

   For filling, heat diced turkey, make a sauce with butter, flour, milk, sherry, pepper, and salt.

4. 4

   Add turkey and cream, fill baskets and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 313. The excerpt below is the record exactly as published.

Baskets with Creamed Turkey a la Fanchonette Dindon a la Creme en Corbeilles, a la Fanchonette Make little pastry baskets from puff paste; roll the puff paste very thin; line little fluted cake tins with the pastry, cutting it very even around the edges. Put a little piece of paper in each basket and fill with beans and bake. In the meantime, make little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in a corkscrew style and put it in a narrow horseshoe shape on a baking pan and bake until golden brown. When ready to serve, fill. Stick a handle in each and serve very hot in ring style on a platter; garnish with parsley. Filling. Take cooked turkey, cut in small dices, put between two plates and heat. In the meantime, take one tablespoon butter, one heaping tablespoon flour; stir in a saucepan over the fire until it is well dissolved; add one cup milk, two tablespoons sherry, pepper and salt to taste; then add the turkey; let it come to a boil and, just before serving, add half cup rich cream

Cook this with the app: pantry check, scaling, and the assistant.