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1.4 kg turkey breast
100g butter
5ml olive oil
600 ml gravy
200ml cooking cream
1 soup spoon of Ketchup or tomato sauce
100g prosciutto
10g sage
Salt & white pepper
Preparation
Cut the turkey breasts into thin escalope slices (3 slices per person), salt them and fry for a short time in the butter and olive oil. Take the turkey out of the pan and using the same oil & butter juice remaining in the pan quickly sauté the thinly sliced prosciutto. Add the sage leaves to the prosciutto and fry for a short time, pour in the gravy and add the ketchup until the sauce has a soft rose colour and then at the end add the cooking cream. Return the fried turkey medallions to the sauce and cook through briefly. Serve with rice, potato croquettes, gnocchi or any other side dish accompaniment.
For the gravy (1 litre)
100mg flour
100mg butter
1L stock or poultry soup
3 egg yolks
Salt & white pepper
Melt half the butter in a pan and add the flour. Flour heats up quickly in butter and so pour in the stock or poultry soup, and stir with a whisk on a gentle heat so that it does not become lumpy and the gravy reaches the correct consistency and thickness. Cook for around half an hour, adding the salt and pepper. Afterwards strain the gravy. In another bowl beat the egg yolks with a little of the stock or poultry soup. When the eggs have been well beaten, add them to the cooked gravy and stir on a flame until the gravy begins to stick to the spatula or stirring spoon. Stir the remaining butter into the gravy so that it gives a lovely shine and there is no skin on the surface of the gravy. This gravy can be served with all white meats.
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