INGREDIENTS

INSTRUCTIONS

La fricasee fatuguee  Heat in frying pan 2-3 Tbsp melted butter or
turkey or chicken fat.  Add thinly sliced onion and diced celery. Heat
5-8 minutes over low  heat, stirring often. Add 2-3 cups cooked turkey.
Cook 5 minutes over  low heat.  Sauce: Brown the chicken fat (I would
use butter) and flour well  before adding water. Add savory, salt and
pepper to taste. When sauce  is smooth and creamy, add 1/4 cup cream
and any remaining turkey or  chicken gravy. Pour over turkey. Simmer 15
minutes, then serve with  hot biscuits and pickled beets.  Hot
Biscuits: Sift together in bowl, flour, baking powder (no error in
amount) and salt. Mix together cream with 2 beaten eggs. Add to flour
and mix just enough to moisten; the dough is rather soft and should
remain lumpy. Stir as little as possible. Drop by spoonfuls on a
greased cookie sheet. Cook 16 minutes at 400F.  from Mme. Benoit, "In
days that followed Christmas, every bit of the  turkey was used - the
bones for soup, the skin, diced and crisped in  the oven until browned,
then served, instead of butter, on toasted  homemade bread. So, when it
came time to make hash from all the  little bits and pieces, the
children felt that the poor turkey must  be tired (fatiguee), hence the
name.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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