3389 Dindonneau Chipolata

Method

The young turkey may be prepared in either of the ways as indicated in the preceding recipe.

If it is prepared as a Saute, remove the pieces to a clean pan after 40 minutes of cooking time and add 20 glazed button onions, 20 chestnuts, cooked in Bouillon, 150 g (5 oz) salt belly of pork, cut in large dice and sauteed in butter and 20 oliveshaped pieces of carrot, cooked in Bouillon and glazed. Pass the sauce through a fine strainer over the whole, cover and complete the cooking in the oven.

If the turkey is braised, glaze it at the last moment then place on a suitable dish and surround with a Chipolata garnish combined with the reduced braising liquid.

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