Almond turkey and mushrooms
Instructions
Sprinkle the Turkey breasts with salt and pepper, then cook for 20 minutes in boiling water with a lemon, sliced carrots, onion, celery and garlic sprouts, then drain, reserving the cooking broth, and keep them warm.
Clean the mushrooms and slice them up and toss them in the pan with oil and parsley until well browned, will.
Add the almonds, half a litre of broth left aside, sherry and lemon juice, and bring to a boil.
Beat the egg yolks with the cream and, little by little the stock preparation, Cook Sweet focus for about 15 minutes, until the custard has thickened.
Serve the sliced Turkey Breast with sauce.
Ingredients and dosing for 4 persons
- 2 turkey breasts
- 250 g of cultivated mushrooms
- 150 g of shelled almonds skinned
- 10 cl of sherry
- 4 egg yolks
- 20 cl of cream
- 3 lemons
- 1 sprig of parsley
- 2 carrots
- 1 onion
- 1 stalk of celery
- 1 clove of garlic
- 2 tablespoons of olive oil
- Salt
- Pepper