Scaloppine of Turkey in Corn-Milk Gravy

This is inspired by a dish prepared in my Boston restaurant. Whole 4 percent milk is best for preparing the corn milk. If your finances are in great shape, replace the black chanterelles with two black truffles. You may use yellow or white corn or a combination of both. Notice that because of its extreme blandness, the white meat is seasoned before cooking, which will allow it to absorb more of the taste of the salt and pepper. The texture of the corn milk depends on the fullness of the ker