Turkey (serves 4-6)

4 servings


cut the turkey meat, separating the bones and 300-350 g of white meat (from the breast). bones, turkey meat (without white meat) and, if any, ripple, put along with mushrooms, finely chopped onions, carrots, celery, parsley, as well as bay leaf and pepper in a saucepan, pour 1 a glass of water and dry white wine, bring to a boil and cook over a low heat for 40 - 50 minutes. strain the obtained broth. let the mushrooms pass through a meat grinder and put back in the broth, salt to taste. beat egg yolks with cream and pour 1 ladle of broth into them, stirring so that the egg does not curl. pour the eggs into the broth and cook for 5- 7 minutes, stirring, not allowing to boil. salt to taste. if the sauce is thick, add cream, and if liquid - keep on fire for a few more minutes. cut the deposited white raw meat into 8-12 pieces, dip each piece in a sauce, roll in crumbs and fry in boiling fat until golden. pass the meat cooked in the broth through a meat grinder, heat, pour the sauce until thick, salt, pepper to taste and put on the middle of the heated dish. put the separately cooked rice well-soaked in butter around, and at the edges of the pieces of fried white meat mixed with slices of toasted, crispy pork lard. separately serve the remaining hot sauce.