Turkey, Blanquettes of

Ingredients

• two ounces of lean ham
• a small onion
• a blade of mace
• half a gill of thick cream
• half a tea-spoonful of finely-minced lemon-rind
• a little pepper
• salt
• grated nutmeg

Method

1. 1

   Cut the meat from the remains of a dressed turkey into neat slices, cover with a cloth, and set in a cool place.

2. 2

   Put bones and trimmings into a saucepan with ham, onion, mace, and enough cold stock or water to cover.

3. 3

   Simmer for half an hour, strain, and return the liquor to the saucepan with cream, lemon-rind, pepper, salt, and nutmeg.

4. 4

   Simmer for ten minutes, add turkey slices, heat for 2-3 minutes, then gradually mix in beaten egg.

5. 5

   Stir gently until the sauce is set, but do not boil.

6. 6

   Serve on a hot dish with toasted sippets.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2050. The excerpt below is the record exactly as published.

Tiirkey, Blanquettes of.— Cut the meat from the remains of a dressed turkey into neat slices, cover these with a cloth, and set them in a cool place till wanted. Put the bones and trimmings into a saucepan \fith. twck ounces of lean ham or a piece of bacon-rind, a small onion finely-minced, a blade of mace, and as much cold stock or water as will cover them. Let all sinmier gently together for half an hour or more. Strain the liquor, and put it back into the saucepan with half a gill of thick cream, half a tea-spoonful of finely-minced lemon-rind, and a little pepper, salt, and grated nutmeg

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