3393 Dindonneau à la Jardinière

Method

Cover the young turkey with a layer of Matignon, wrap it in thin slices of salt pork fat and finally in a sheet of buttered greaseproof paper, then Poêlé it slowly. Place on a dish and surround with a Jardiniere garnish arranged in bouquets.

Add the Matignon to the juices and vegetables in the pan together with 5 dl (18 fl oz or U.S. cups) Brown Gravy; reduce by a good half, remove the fat, pass through a fine strainer and pour a little of this gravy over the turkey.

Serve the remainder of the gravy separately.

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