No. 788 Escalopes de Dinde en blanquette.
Take out the two fillets of a turkey, and take off all the skin, then beat them to the thickness of a five-shilling-piece, and from each fillet cut five escalopes in a slanting direction, put two ounces of fresh butter in a sauté-pan, place it over the fire, and when melted lay in the escalopes, season lightly with a little white pepper, salt, and the juice of half a lemon, place them on a slow fire, turn them, pour off all the butter from the sauté-pan, and cover with fifteen spoonfuls of white sauce (No. 7) and four of milk, place over the fire, let it simmer a few minutes, take it off and stir in quickly a liaison of two yolks of eggs mixed with three spoonfuls of cream, stir over the fire another half minute, but do not let it boil, dress them garnished with croutons on your dish and serve; a few mushrooms and slices of cooked tongue might also be introduced.