Blanquette of Turkey

Ingredients

• Take the remains of cold turkey
• a small piece of ham
• an eschalot
• a blade of mace
• 1 gill of cream
• a little nutmeg, £ teaspoonful of grated lemon rind
• salt
• pepper

Method

1. 1

   Break up the bones and put them on to stew in enough cold water to cover them.

2. 2

   Let this cook for half an hour, then strain it, pour it back into the saucepan, season with salt, pepper, nutmeg, and lemon rind.

3. 3

   Beat in the yolk of an egg.

4. 4

   Simmer three or four minutes, stirring all the time.

5. 5

   Put the pieces of turkey in to heat, and serve with fried croutons.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 23. The excerpt below is the record exactly as published.

Blanquette of Turkey. Take the remains of cold turkey and cut into neat slices ; break up the bones and put them on to stew in enough cold water to cover them, with a small piece of ham, an eschalot, and a blade of mace. Let this cook for half an hour, then strain it, pour it back into the saucepan, season with salt, pepper, a little nutmeg, £ teaspoonful of grated lemon rind, and 1 gill of cream

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