790 Turkey fillet with cherry purée

Filej indejki s pjure iz vishen’


  • turkey
  • ½ wineglass Madeira
  • 1 spoon butter

For the sippets

  • 1 French roll
  • 1 spoon butter

For the cherry purée

  • 6 glasses (2 lbs) cherries
  • 2 cloves
  • ½ vershok stick cinnamon
  • 2 cardamom pods
  • teaspoon nutmeg
  • ½ glass or more sugar


Take a turkey fillet, remove the tendons, trim, and pound slightly. Add salt and drizzle on ½ wineglass of Madeira. Place in a flat-bottomed stewpan greased with 1 spoon butter. Fifteen minutes before serving, fry on both sides over a low flame until done. Arrange on a platter and cover with the pan juices diluted with bouillon. Fill the center of the platter with cherry purée, prepared as follows.

Stone 6 glasses of cherries, add various spices, and simmer over a very low fire, covered, until tender. Rub the cherries through a fine sieve. Pound 15–20 cherry stones* and bring to a boil in 1 wineglass water. Strain and add to the purée with some sugar. Bring to a boil, arrange the purée on a platter, and surround with sippets of white bread, fried in butter.

*The kernels in cherry stones are almond-flavored, but they contain varying amounts of prussic acid, a deadly poison. A little almond essence will help intensify the flavor without immediately jeopardizing ones health. Alternatively, one might add a little Kirschwasser.