Knighthood turkey (dinde a la chevalidre)

4 servings


Cut the turkey meat, separating the bones and 300-350 g of white meat (oh breast). Put the white meat down. Bone, turkey meat (without deposited white meat) and, if any, put the giblets along with mushrooms, onions, carrots, celery, parsley, bay leaf and pepper in a saucepan, pour 1 glass of water and dry white wine, bring to a boil and cook over a low heat for 40-50 minutes. Strain the resulting broth. Pass the porcini mushrooms through the meat grinder and put back in the broth, salt to taste. Beat the egg yolks with cream and pour 1 ladle of broth into them, stirring continuously so that the eggs do not curl. Pour the eggs into the broth and cook for 5-7 minutes, stirring and not allowing to boil. Salt to taste. If the sauce is thick - add cream, if liquid - keep on fire for a few more minutes. Cut the deposited white raw meat into 8-12 pieces. Dip each piece in 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 to taste and put on the middle of the heated dish. Put the separately cooked rice well-soaked in butter around, and around the edges, slices of fried white meat interspersed with slices of toasted, crispy pork lard. Separately, serve the remaining hot sauce.