Scallops of Turkey with Walnuts and Old Reblochon

Name: Scallops of Turkey with Walnuts and Old Reblochon (Escalopes de Dinde aux Noix et Vieux Reblochon)
Cuisine: French
Ingredients: Salt; 2 cloves garlic, finely chopped; 2 tablespoons chopped parsley; 1 tablespoon finely chopped lovage or celery leaves; 1 whole ripe Reblochon or 1 pound Italian Fontina cheese, skinned; 3 yellow onions, sliced; Flour as needed; 6 shallots, sliced; ½ cup clarified butter; 1 side of a medium turkey breast, whole; ½ cup chopped walnut meats; 2 cups farm-style chicken broth; Pepper from the mill

Escalopes de Dinde aux Noix et Vieux Reblochon

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Ingredients

1 side of a medium turkey breast, whole
½ cup clarified butter
½ cup ch

Europe
France
Main course
Savoie
Mediterranean

Method

Slice the turkey meat into small scallops ⅓ inch thick. Set them aside.

Heat half the clarified butter in a skillet and sauté the walnuts until they toast lightly. Remove them to a plate with a slotted spoon.

In the same butter, sauté the shallots and onions until very mellow and almost compote-like; season well; arrange these aromatics on the bottom of a 1-quart glass or porcel