| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
July 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Boned; rolled and tied |
|
|
; turkey breast (3 |
|
|
; 1/2-pound) |
| 3 |
|
Anchovies; cut into 1/2-inch |
|
|
; pieces |
| 1 |
lg |
Garlic clove; slivered |
| 2 |
cn |
Chicken broth; (14 1/2-ounce) |
| 2 |
c |
Dry white wine |
| 2 |
|
Onions; quartered |
| 2 |
|
Carrots; cut into 2-inch |
|
|
; pieces |
| 4 |
|
Fresh parsley sprigs |
| 2 |
|
Bay leaves |
| 1 |
cn |
White meat tuna packed in water; well drained (6 |
|
|
; 1/2-ounce) |
| 5 |
|
Anchovies |
| 3 |
tb |
Fresh lemon juice |
| 3 |
tb |
Drained capers |
| 1 1/4 |
c |
Extra-virgin olive oil |
| 1 |
|
Jar mayonnaise; (1 cup plus 1 |
|
|
; tablespoon) |
|
|
; (8-ounce) |
|
|
Chopped fresh Italian parsley |
|
|
Drained capers |
| 2 |
|
Lemons; halved lengthwise, |
|
|
; sliced |
INSTRUCTIONS
TURKEY
SAUCE
For Turkey:
Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and
1 garlic sliver into each slit. Place turkey in large saucepan or Dutch
oven. Add all remaining ingredients. Add water to cover. Bring to boil.
Reduce heat, cover partially and simmer until meat thermometer inserted in
center of turkey registers 140F, about 1 hour. Turn off heat and let turkey
cool in cooking liquid.
For Sauce:
Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor
until very smooth, scraping down sides of work bowl occasionally. With
machine running, gradually mix in oil and blend until creamy. Add
mayonnaise and just blend using on/off turns (do not overmix).
Remove turkey from broth (reserve broth for another use). Cut off string
and pull off turkey skin. Slice turkey into thin rounds. Coat platter with
some of sauce. Top with single layer of turkey slices. Spread turkey with
more sauce. Sprinkle generously with parsley and capers. Continue layering
turkey, sauce, parsley and capers until all of turkey is used. Surround
with lemon slices. Cover with plastic; chill turkey and any remaining sauce
separately for at least 8 hours. (Can be prepared 2 days ahead.) Let turkey
stand at room temperature 1 hour. Serve, passing any remaining sauce
separately.
Serves 8.
Bon Appetit July 1991
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