| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Sauces, Syd’s book |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive Oil |
| 1 |
lb |
Turkey Fillet Slices |
| 1/2 |
ts |
Salt |
|
|
Fresh Ground Pepper To Taste |
| 3/4 |
c |
Orange Juice |
| 2 |
tb |
Lemon Juice |
| 2 |
tb |
Currant Jelly |
| 1/2 |
ts |
Dried Tarragon, Crushed |
| 1 |
tb |
Butter |
INSTRUCTIONS
In a large skillet, heat the oil, half a teaspoon at a time and cook the
turkey in 4 batches over medium high heat for about 2 minutes on each side
or until cooked. Sprinkle with about half the salt and pepper. Remove
from the pan and hold in a warm oven. Turn the heat to high and pour in
the orange juice and lemon juice; stir in the currant jelly, tarragon and
the remaining salt and pepper. Boil until slightly thickened, about 4
minutes. Stir in any juices that have collected around the turkey and boil
for 1 minute. Remove the pan from the heat and swirl in the butter. Pour
over the turkey and serve. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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