Turkey blanquette

Preparation stepsTotal time: 1 hr 10

1. 1

   Poach10 min

   

   Cover the turkey with cold water, with the carrots, onion and bouquet garni. Start from cold. The liquid should simmer, not boil. Stay close for the first few minutes to set the heat, then check that nothing sticks to the bottom. Amounts for this step: 800 g turkey cutlets; 2 carrots; 1 onion studded with a clove.

2. 2

   Simmer40 min

   

   Skim and simmer gently for 40 minutes. The liquid should simmer, not boil. Stay close for the first few minutes to set the heat, then check that nothing sticks to the bottom.

3. 3

   Thicken10 min

   

   Mix the cream and yolk, add a little stock, then pour it back in off the heat. Stay off the heat: the residual warmth is enough. Putting the pan back on the heat at this point can split the cream, seize the chocolate or scramble the eggs. Amount for this step: 1 egg yolk.

4. 4

   Serve10 min

   

   The sauce should coat the spoon, and must not boil once the yolk is in. Plate at the last minute. Taste for salt, pepper and acidity, then serve right away: a hot dish is served hot, a cold dish is served cold. Amount for this step: 1 egg yolk.