Mushroom turkey salmi (salmis de dinde a la berrichonne)

6 servings


For 6-8 people: 1/2 turkey (2-

2. 5 kg) - 60 g butter - 60 g lard speck - 200-250 g fresh mushrooms (better than whites or champignons) -1 cup red dry wine - 1 tbsp wheat flour - 2 tsp salt - 1/4 tsp freshly ground black pepper - 1 tbsp cognac - 2 tbsp finely chopped bulb onions - 2 tbsp finely chopped carrots - 1 garlic clove finely chopped - 1 sprig of saber - 1 bay leaf - 1 tbsp. spoonful of finely chopped parsley greens. First of all, cook the broth: fry the giblets, neck, legs and wings of turkey in butter along with onions, carrots, garlic, saber and parsley; pour 1 tbsp. spoonful of flour and, when light brown, add 1/2 cup red dry wine and 1 cup water. Put the bay leaf. Cook over low heat for 1 hours. Strain. Cut the turkey, dividing the legs and wings into 2 parts, and the breast into 4 parts. Grate the pieces with salt and pepper. In the roaster, melt 30-40 g of butter, put pieces of turkey there and, when they brown together, remove them from the roaster, and put saloshpik and mushrooms there. When the lard and mushrooms are fried, take out the roaster, pour 1/2 cup of dry red wine into it, bring to a boil and keep on a low heat for 2-3 minutes. Pour in the broth prepared earlier. Put the pieces of turkey back live, add cognac, close the roaster with a lid and keep on a low heat for
1. 5 hours. Serve with white bread toasted in oil.