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.
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 Jun 6, 2009
15 min
30 min
45 min