ida@wlbr.UUCP (07/05/84)
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For anyone who is interested in serving turkey in a different
way, here is a recipe from the Thousand Oaks newspaper that is quite
tasty. Tried it last weekend. Mmmmm good. I would suggest adding the
turkey slices to the cream mixture and heat 2 - 3 minutes before serving.
This ensures that the turkey slices are piping hot.
Turkey Breast Slices a la Normande
excerpt from paper:
The Normandy province of France is famous for its delicious food.
It is an area that has inspired many classic dishes known as "a la
Normande".
This region provides, among other things, the famous calvados,
or dark brown apple brandy. Calvados flavors many dishes seen on menus
in fine restaurants, including the popular veal Normandy.
Here, that famous dish is updated in an economical version that
doesn't skimp on flavor. Turkey Breast Slices Normandy is rich, delicious
and kind to the budget.
Lean California turkey breast slices are the basis for this
delicious entree. The cream provides the necessary richness of this dish,
and the apple juice and brandy contribute the familiar flavor without the
expense of the calvados.
1 pound turkey breast slices
1/4 t. salt
dash of white pepper
1/4 C. flour
2 medium apples (I used pippin apples)
2 T. lemon juice (or juice of 1 lemon)
6 T. butter
2 T. vegetable oil
2 T. minced shallots
1/4 C. apple juice
2 T. brandy
1 C. whipping cream
dash of nutmeg
Make 2 to 4 cuts throught membrane on outer edges of turkey slices to
prevent curling. Slightly pound out each slice between 2 sheets of waxed
paper. Combine salt, white pepper and flour; dip each trukey slice into
mixture. Core, pare and slice apples into rings. Dip each apple slice into
lemon juice to prevent browning. Heat 2 T. butter with oil in large skillet.
Saute turkey slices until slightly brown. Remove and keep warm in 200 degree
oven. Add remaining butter. Saute apple slices until slightly softened.
Remove and keep warm with turkey.
Saute shallots in skillet until soft and slightly browned. Stir in
apple juice and brandy, scraping any browned bits from botton of skillet.
Simmer, stirring, until reduced by half. Stir in cream and continue cooking
until mixture has turned a rich ivory color (2-4 min.). Add nutmeg. If
desired, season with additional salt and white pepper. Spoon sauce over
turkey and apple rings. Serve immediately. Makes 4 servings.
Maggie Wahl
{trwrb,vortex,bunker,scgvaxd}!wlbr!ida