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Breast of Spring Turkey

  • 2 breasts of turkey
  • Truffle
  • Glass of wine
  • Sweet butter
  • Demi-glace sauce
  • Potatoes
  • Butter
  • Asparagus tips
Remove the two breasts with the small wing bone from a quite tender spring turkey; skin them. Cut a large truffle into match-like strips, and with a larding needle, introduce them into the breasts forming a few stars. Fry the breasts very slowly, to a delicate brown, in butter. Remove them from pan, add a glass of wine, and a little sweet butter, cook down one-half, then add a small amount of demi-glace sauce.
Place the breasts on a platter, pour the sauce over them. Decorate with chicken combs, potatoes Noisette in butter, and a bouquets of cooked fresh asparagus tips. If desired, part of the sauce may be served in a bowl.
Submitted by Cassyjean - Torrington, CT Jun 6, 2009 15 min 30 min 45 min

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