Title: Turkey Scallopine Princess
Categories: Poultry Main
Yield: 4 Servings
| 4 | | Turkey breasts |
| 1/4 | lb | Butter |
| 1/2 | c | Mushrooms, julienned |
| 1/4 | c | Shallots, finely chopped |
| 1/2 | c | Sherry |
| 1 | | Jigger of brandy |
| 1 | c | Heavy cream |
| 1/2 | lb | Cooked asparagus |
Fillet and slice raw turkey breasts into 3oz pieces. Break slightly and fry
fillets in butter. Saute mushrooms in butter until slightly colored, add
shallots until colored slightly. Deglace' with sherry and jigger of brandy.
Add heavy cream and cook until thickened. To serve: lay cook asparugus on
plate, cover with sauce. Place turkey on top- serve with rice pilaf on the
side. Souce: Sultan's Table, Dunes Hotel, Las Vegas, NV Chef: Emil
Hellegouarch