Turkey Medallions a la Cecil

Ingredients

• the meat from the breast and wings of a turkey
• a very little strong stock
• buttered paper
• some cold tongue
• green butter
• tomato aspic
• a potato and beetroot salad

Method

1. 1

   Cut turkey into thin slices, lay on a baking tin with stock, cover with buttered paper, and cook in a slow oven.

2. 2

   Cut cold tongue into pieces, spread with green butter, and place on turkey slices.

3. 3

   Serve on a mound of tomato aspic with salad in the center.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 42. The excerpt below is the record exactly as published.

Turkey Medallions a la Cecil Cut the meat from the breast and wings of a turkey into delicately thin slices the size of a four- I04 COOKERY A LA MODE shilling piece. Lay these on a baking-tin, with a very little strong stock, peppered and salted. Cover with buttered paper, and put into a slow oven till done. Cut some cold tongue into the same-sized pieces as the turkey, and spread them with green butter. When the turkey is quite cold, lay a piece of the tongue on each piece of turkey. Dish on a mound of tomato aspic, with a potato and beetroot salad

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