3390 Dindonneau à l’Estragon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the young turkey on a bed of sliced vegetables and herbs plus the addition of some blanched tarragon stalks.

When cooked, place the turkey on a dish, decorate the breast with blanched tarragon leaves and surround with a gravy prepared in the following manner: add some Brown Stock to the juices, vegetables and herbs in the pan, simmer for a few minutes, pass through a fine strainer, remove the fat, then reduce it and flavour with a few tablespoons of an infusion of tarragon.