Smothered Turkey

Indyk z Sosem


  • Turkey, cut at joints
  • 1 qt. hot water
  • 1 tablespoon butter
  • 6 Polish dry mushrooms
  • Salt and pepper


Put ingredients in sauce pan and simmer until turkey is tender. Then make the following sauce:

  • 1 tablespoon butter
  • ¼ teaspoon grated lemon rind
  • 1 tablespoon flour
  • Pinch of ground mace
  • 1 cup turkey stock
  • 3 egg yolks
  • Salt to taste

Melt butter, add flour and blend. Add turkey stock and simmer until thick. Add lemon rind and mace. Strain and add egg yolks. Carefully heat to below boiling point to prevent curdling of egg yolks. Arrange turkey on platter. Cover with sauce. Garnish with chopped mushrooms, cauliflower and asparagus.