| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
K.kitchen, Poultry, Holiday |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
c |
Lt. cream, scalded |
| 1 1/2 |
tb |
Flour |
| 1 |
c |
Chicken stock |
| 3 |
|
Egg yolks, whipped |
| 3 |
c |
Cooked turkey |
| 1 |
c |
Sliced fresh mushrooms |
| 3 |
tb |
Sherry |
| 1 |
tb |
Onion juice |
| 2 |
tb |
Butter |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Nutmeg to taste |
|
|
Grated cheese to taste |
INSTRUCTIONS
Melt 3 tbsp. butter in a large saucepan. Stir in flour when bubbling. Add
chicken stock and sherry and cook for 3 minutes. Season and bring to a
boil. Add scalded cream, mushrooms, egg yolks, onion juice and turkey
{stirring in each ingredient as added). Divide into 6 heated miniature
casserole dishes if you have them or otherwise it will have to be put in a
1 1/2 quart casserole dish. Sprinkle with bread crumbs, grated cheese and
dot with butter. Brown at 350 degrees for 15 to 20 minutes.
Submitted by: Lindy Williams date: 29 November 1996
Lindy said: This recipe is from Vincent Price who was a great cook and
owned a outstanding restaurant for awhile in addition to his acting career.
He published two leather bound cookbooks that we received as a gift and the
following is from one of the volumes. I can't think of a better way to
utilize leftover turkey...
Thanks Lindy for this wonderful submission to The Kountry Kitchen. I only
have one of the volumes from this wonderful actor and gourmet cook. Now
that I know there were two... I'll be looking! Kountry Cook
Posted to recipelu-digest Volume 01 Number 405 by molony <molony@scsn.net>
on Dec 27, 1997
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