Turkey on Toast (Dindon sur Roties) a la Europeenne

Ingredients

• put in two cups water
• one onion
• a little sherry
• pepper to taste
• salt to taste
• a small tablespoon flour
• half cup water
• color with kitchen bouquet
• hot pieces of buttered toast
• buttered triangular pieces of toast
• parsley

Method

1. 1

   Cook diced turkey in water with onion, sherry, pepper, and salt for 25-30 minutes.

2. 2

   Thicken with flour dissolved in water, color with kitchen bouquet, and flavor with more sherry.

3. 3

   Serve on hot buttered toast, garnished with triangular toast and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 315. The excerpt below is the record exactly as published.

Turkey on Toast ( Dindon sur Roties ) a la Europeenne When turkey has been left over from the meal before, it may be made up into this dish. Remove the skin, and cut turkey in small dices; put in two cups water with one onion, a little sherry, pepper and salt to taste; cook from twenty-five to thirty minutes; thicken with a small tablespoon flour dissolved in half cup water; color with kitchen bouquet; flavor with some more sherry; season with pepper and salt to taste. Turn out on hot pieces of buttered toast. Garnish with buttered triangular pieces of toast all around, and parsley

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