479. Blanquettes of Turkey

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (21)

for the stock

the remainder of a roast or boiled turkey ↝ Turkey, Ground, raw [Poultry Products]
bones ↝ Pork, bones [Pork]
a little lean bacon ↝ Beef, bacon, cooked [Bacon]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a small bouquet of parsley, thyme, and bay-leaf ↝ Parsley, raw [Not included in a food category]
a small bouquet of parsley, thyme, and bay-leaf ↝ Thyme, fresh [Spices and Herbs]
a small bouquet of parsley, thyme, and bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
water ↝ Water, tap [Tap water]

for the white sauce

stock

for the blanquette

meat ↝ Turkey, whole, meat only, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
some of the sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
three tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

for serving

toasted or fried sippets of bread ↝ Bread, vegetable [Yeast breads]
cucumbers cut and dressed as directed p. 67 ↝ Cucumber, raw [Other vegetables and combinations]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a few slices of cooked ham or tongue ↝ Ham [Cold cuts and cured meats]
a few slices of cooked ham or tongue ↝ Tongue [Liver and organ meats]

Instructions (12)

Cut off the flesh from the remainder of a roast or boiled turkey into as large slices as possible.
Break up the bones, which put into a stewpan, with a little lean bacon and an onion, and a small bouquet of parsley, thyme, and bay-leaf.
Just cover them with water, and boil gently for three quarters of an hour.
Skim the stock and pass it through a cloth.
Use the stock to make a little white sauce as directed.
Put the meat into another stewpan, lightly seasoned with a little pepper, salt, and grated nutmeg.
Just cover it with some of the sauce, and warm it gradually, not, however, permitting it to boil.
When very hot, stir in three tablespoonfuls of cream, with which you have mixed the yolk of an egg.
When beginning to thicken, dress it upon a dish with toasted or fried sippets of bread around.
Add cucumbers cut and dressed as directed p. 67.
Add button mushrooms or a few slices of cooked ham or tongue if desired.

For a blanquette of fowl

Proceed precisely the same as for turkey.

Original Text · last edited 6 days ago

479. Blanquettes of Turkey.—Cut off the flesh from the remainder of a roast or boiled turkey into as large slices as possible, then break up the bones, which put into a stewpan, with a little lean bacon and an onion, and a small bouquet of parsley, thyme, and bay-leaf, just cover them with water, and boil gently for three quarters of an hour, skim, and pass the stock through a cloth, and with it make a little white sauce as directed, then put the meat into another stewpan, lightly seasoned with a little pepper, salt, and grated nutmeg; just cover it with some of the sauce, and warm it gradually, not, however, permitting it to boil; when very hot, stir in three tablespoonfuls of cream, with which you have mixed the yolk of an egg, and when beginning to thicken, dress it upon a dish with toasted or fried sippets of bread around, cucumbers cut and dressed as directed p. 67, and added to the blanquette are a very great improvement, as are likewise button mushrooms or a few slices of cooked ham or tongue.

For a blanquette of fowl proceed precisely the same.

Notes

Split from recipe 7ce78a55-4d74-4baf-ab98-cab395f63472