| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 5 1/2 |
lb |
Turkey cutlets; cut into 1/2 inch Strips |
|
|
Salt; To Taste |
|
|
Pepper (Freshly Ground); To Taste |
| 6 |
|
Shallots; minced |
| 6 |
|
Shiitake or domestic mushrooms; quartered |
| 1 |
c |
Gold tequila |
| 4 |
c |
Chicken stock |
| 2 |
c |
Creme fraiche |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 3 |
ds |
Tabasco sauce |
|
|
Spaetzle (see recipe) |
|
|
Chopped epazote leaves |
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey
strips with salt and pepper. Add to skillet and saute until brown but still
pink inside, about 1 minute per side. Using slotted spoon, transfer turkey
to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots
and mushrooms and saute until brown, about 3 minutes. Add tequila and boil
until reduced by half. Add chicken stock and boil until reduced by half.
Add creme fraiche and simmer until sauce is reduced to sauce consistency.
Return turkey to sauce. Stir in salt, white pepper and Tabasco. Spoon
turkey and sauce over Spaetzle. Sprinkle with epazote leaves. Yield: 6
servings
Recipe By : TOO HOT TAMALES SHOW
Posted to MC-Recipe Digest V1 #277
Date: Mon, 04 Nov 1996 06:49:33 -0600
From: Pat Asher <asher@mcs.com>
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