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| Home -> [Cheese, Cheese & Eggs, Fried, Meats, Poultry, Turkey] -> [Panfried Turkey Scallops with Roquefort Cheese Sauce Recipe] |
Panfried Turkey Scallops with Roquefort Cheese Sauce
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cheese, Cheese & Eggs, Fried, Meats, Poultry, Turkey |
Rating: |
0 |
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Ingredients:
| 4
| large | turkey breasts fillet | | 1/4
| lbs | Roquefort cheese, grated | | 1
| cup | half and half | | 2
| x | egg yolks | | 2
| tbsp | flour | | 1
| tbsp | butter | | x | salt and pepper | | 2
| tsp | chopped parsley | | 1
| cup | cognac |
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Procedures:
| 1 | Mix the grated Roquefort cheese and egg yolks with the half and half. (You can also use half part cream and half part milk if *half and half* is not avaialble in your grocery. *Half and half* is common in the US.) | | 2 | Cut turkey breast fillets into small, thin slices; then pound to make thin scallops. | | 3 | Season with salt and pepper, toss in flour, then panfry turkey scallops in butter for about 5-7 minutes - until cooked. | | 4 | Pour cognac in with the turkey, then bring to a quick boil. | | 5 | Remove the turkey scallops, leaving the liquid behind. Add the cheese and egg yolk mixture, mix well and cook *to the rose* until the sauce is thick. | | 6 | Add chopped parsley to the sauce, mix well, then pour over the turkey scallops. | | 7 | Serve with steamed rice or buttered pasta noodles. |
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