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