INGREDIENTS

INSTRUCTIONS

Described as "Turkey breast scallopini gratineed with mushrooms,
onions, rice, and cheese.  Rice and onion soubise: Preheat oven to 325
degrees. Drop the rice  into a saucepan with 2 quarts rapidly boiling
salted water and boil  uncovered for exactly 5 minutes; drain
immediately and reserve.  Meanwhile peel and then chop the onions in a
food processor; (it  needs no washing until after its last operation).
To do onions,  prechop roughly by hand into 1-inch chunks and process
them 1 1/2  cups at a time, using metal blade and switching machine on
and off 3  or 4 times at 1-second intervals to chop onions into 3/8
inch  morsels. Melt 4 tablespoons of the butter in a flameproof 6-8 cup
baking dish, stir in the chopped onions, the drained rice, and 1/4
teaspoon salt, mixing well to coat with the butter; cover the dish  and
bake in middle level of oven for about 1 hour, stirring up once  or
twice, until rice is completely tender and beginning to turn a  golden
yellow. When the rice is done and still warm, beat in the egg;  taste
carefully and correct seasoning. May be done a day or two in  advance.
Mushroom duxelles: While rice and onion soubise is cooking, trim and
wash the mushrooms. For the food processor, first chop roughly by  hand
into 1-inch chunks, then process into 1/8 inch pieces, using the
1-second on-off technique. Mince the parsley in the machine  afterward.
By handfuls, either twist mushrooms hard in the corner of  a towel or
squeeze through a potato ricer to extract as much of their  juice as
possible. Saute the mushrooms in 2 tablespoons of the butter  in a
medium size frying pan over moderately high heat, stirring and  tossing
until mushroom pieces begin to separate from each other--5 to  6
minutes. Stir in the tarragon and parsley; season to taste with  salt
and pepper. Stir half of the mixture into the cooked rice and  onion
soubise; reserve the rest. Mushroom duxelles may be cooked in  advance
and may be frozen.  Preparing the turkey scallopini: Pound the slices
between 2 sheets of  wax paper, with a rubber hammer, a rolling pin, or
the side of a  bottle, to expand them about double and to then them
down by half.  These are your turkey scallopinip cover and refrigerate
them until  you are ready to saute them.  Sauteing the turkey
scallopini: Salt and pepper the turkey slices  lightly, dredge in flour
and shake off excess, saute fro about a  minute on each side in 1
tablespoon of the oil and 2 tablespoons of  the butter (more if
needed)--just to stiffen them and barely cook  through. Set slices
aside on a plate as you finish them.  The gratineing sauce: Make a
turkey veloute sauce as follows. Melt 4  tablespoons of the butter over
moderate heat in a heavy-bottomed 2  quart saucepan, blend in the
flour, and cook, stirring with a wooden  spoon until flour and butter
foam and froth together for 2 minutes  without turning more than a
golden yellow. Remove from heat and, when  this roux has stopped
bubbling, pour in 2 cups of the hot turkey or  chicken stock and blend
vigorously with a wire whip. Return to heat,  stirring slowly with wire
whip to reach all over bottom, corner, and  side of pan, and boil
slowly for 2 minutes. Taste and correct  seasoning. Sauce should be
thick enough to coat a wooden spoon  nicely, meaning it will coat the
turkey. Beat in more stock by  droplets if sauce is too thick. In the
food processor or an electric  blender, puree the egg yolks with the
cottage cheese (or push through  a fine sieve and beat in a bowl with a
wire whip); by dribbles, beat  the hot sauce into the egg yolk and
cheese mixture.  Assembling the dish: Choose a baking and serving dish
about 10 by 14  by 2 inches; butter the inside and spread a think layer
of sauce in  bottom of ish. Make a neat, slightly overlapping pattern
of the  turkey slices down the center of the dish, spreading  continued
in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 266
Calories From Fat: 177
Total Fat: 20.1g
Cholesterol: 79.1mg
Sodium: 490.9mg
Potassium: 227.6mg
Carbohydrates: 7.9g
Fiber: 1.3g
Sugar: 3.7g
Protein: 14.5g