Turkey fricassee

Name: Turkey fricassee
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 500 g Turkey Breast; 2 unboiled veal sausages (à approx. 120 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TABLESPOON pickled hot peppercorns; 1 TEASPOON Flour; 100 g Whipped cream; 3/4 l clear broth (instant); 200 g Long grain rice; 100 g frozen peas; 2 Tomatoes; 1 glass (580 ml; drained weight 320 g) Asparagus; 3 Egg Yolk; 1-2 TABLESPOONS Worcester sauce; 1 TABLESPOON Butter or margarine; 7-10 Tbsp lettuce leaves, tomato florets and chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
500 g Turkey Breast
2 unboiled veal sausages (à approx. 120 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
1 TABLESPOON pickled hot peppercorns
1 TEASPOON Flour
100 g Whipped cream
3/4 l clear broth (instant)
200 g Long grain rice
100 g frozen peas
2 Tomatoes
1 glass (580 ml; drained weight 320 g) Asparagus
3 Egg Yolk
1-2 TABLESPOONS Worcester sauce
1 TABLESPOON Butter or margarine
7-10 Tbsp lettuce leaves, tomato florets and chervil

Directions

1
Peel and finely chop the onions. Wash the meat, dab dry and cut into cubes. Press the meat as small dumplings out of the skin. Fry in hot oil while turning. Fry the onions and meat in the frying fat until golden brown.
2
Season with salt, add peppercorns and dust with flour. Deglaze meat with stock and 3 tablespoons of cream and let it boil for about 10 minutes. In the meantime cook rice in boiling salted water for about 20 minutes.
3
Then drain. Defrost the peas. Clean, wash and quarter the tomatoes, remove seeds and finely dice the flesh. Drain asparagus and cut into bite-sized pieces. Whisk egg yolk and remaining cream and alloy fricassee with it, do not boil anymore.
4
Let the asparagus and dumplings steep for 5 minutes. Season with salt, pepper and Worcester sauce. Heat the fat. Fry the tomatoes, peas and rice. Garnish everything with some lettuce and tomato florets and chervil.