Creamed Turkey on Toast, a la Europeenne

Ingredients

• cold breast of turkey left over
• one tablespoon butter
• one heaping tablespoon flour
• one cup milk
• two tablespoons sherry
• half cup rich cream

Method

1. 1

   Cut turkey into small dices and heat.

2. 2

   Make a sauce with butter, flour, and milk, adding sherry, pepper, and salt.

3. 3

   Add turkey, boil, and finish with cream.

4. 4

   Serve on buttered toast garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 311. The excerpt below is the record exactly as published.

wo tablespoons butter or bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme, pepper and salt. Put bacon fat or butter in a frying pan, add the seasoning, stir about with a spoon — carefully, so as not to burn — until it is well mixed. Stuff and tie the turkey up with a string, put in a roasting pan, put some melted butter over the turkey, add some water and vege¬ tables and roast for about two hours — basting and turning the turkey occasionally during that time. When cooked and ready to serve, joint the legs, second joints, and wings; slice the breast; dress in crown style with the leg bone out, putting a paper frill on each, and lay the white meat on the top in the shape of a reed. Fill the stuffing in the centre of the dish and serve with giblet sauce, potatoes, and vegetables as a roast for luncheon or dinner. It can also be served with a truffle or tomato sauce. Boiled Turkey ( Dindon bouilli ) a la Ericsson Hammond Singe the turkey; pick all the feathers off; remove the insides and wash well. Tie up nice and plump; put in a pot with sufficient water to cover, onions, pepper, salt, carrots, bay leaves, and let simmer slowly from two to two and a half hours. When done, glaze with a nice cream sauce; put on a hot platter; garnish with fried curled bananas all around placed on round pieces of toast with a puree of celery in the centre. Place in between each banana croustades filled with green vegetables, with potatoes and cranberry sauce at the side, as a joint for dinner. Broiled Young Turkey ( Dindonneau grille) au Beurre Select a very young turkey not weighing more than five or six pounds. Singe, pick, and clean well; remove the neck; split the breastbone; with a rolling pin pound the turkey down so that it lies flat on the broiler. First put in a pan with some butter, pepper, and salt, and cook in oven for about twenty minutes — well covered. Put on a broiler and broil golden brown on both sides. Place on a hot platter and joint the turkey, leaving it in its own shape with the skin up. Pour over melted butter; sprinkle with some chopped AMERICAN COOK BOOK 211 parsley. Serve with cranberry sauce, green vegetables, and potatoes as a joint for luncheon or dinner. It can also be served with the salad. Devilled Turkey with Butter ( Dindon a la Diable au Beurre) When roast turkey is at hand from the meal before, it can be used for devilling. Take the legs, wings, or any part that there is. Spread all over with butter and mustard mixed, put on a broiler and broil until golden brown and thoroughly hot through. Serve the pieces daintily, one resting on top of another, on a hot platter. Pour some melted butter with chopped parsley over it and serve for breakfast with potatoes and eggs. Garnish with parsley. It can also be served for luncheon or dinner as a joint. Turkey Croquettes ( Croquettes de Dindon) a l’Anna Take turkey that has been cooked or roasted. Put through machine once. Make a very thick cream sauce from butter, flour, and milk. Measure the turkey by the cup. To each cup of tur¬ key take three tablespoons hot cream sauce that has been flavored with sherry, pepper and salt. Take tablespoonfuls of the mixture and put on a platter; when beginning to get cold, form them in the shape of oblong croquettes thick in the centre and pointed at each end. Roll in egg and fresh bread crumbs and fry in very hot fat. Serve in ring style, one resting on top of another, with green peas or asparagus tips around. Minced Turkey on Toast ( Dindon emince sur Roties) When turkey is left over from the meal before it makes a very nice mince. Grind it through the machine; put in a saucepan on top of the tea kettle or double boiler; add to each cup two table¬ spoons cream sauce, one small tablespoon sherry, pepper and salt; let stand to simmer; add half tablespoon good butter and four tablespoons rich cream. Serve on nice pieces of toast on a hot platter. Garnish with parsley. Creamed Turkey on Toast, a la Europeenne Dindon a la Creme sur Roties, a la Europeenne When cold breast of turkey is left over and wanted hot for the following meal this makes a beautiful dish. Cut in small dices, put between two plates in the oven and heat. In the meantime, take a tablespoon butter, one heaping tablespoon flour; stir in a saucepan over the fire until it is well dissolved; add one cup milk, 212 THE SWEDISH, FRENCH, AMERICAN COOK BOOK two tablespoons sherry, pepper and salt to taste, then add the pieces of turkey; let it come to a boil and add half cup rich cream

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