Indieka S Vishniovim Sousom

Turkey with Cherry Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Thin slices of breast of turkey, butter
  • 1 wineglass of Madeira.
  • For the sauce: 2 lbs. of cherries, mixed spices
  • 2 tablespoons of sugar
  • 1 or 2 of water.


Stone the cherries and put them in a saucepan with the sugar, water and spices. Cook very slowly till they are reduced to a pulp. Then rub through a sieve.

Cut thin slices from the breast of a turkey, season with salt and cook in a sauté pan in a little butter and Madeira.

To serve, put the cherry sauce in the centre of a hot dish and place the slices of turkey around the dish.