Turkey with cream and cognac sauce.

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Turkey with cream and cognac sauce. Turkey with cream and cognac sauce. Turkey with cream and cognac sauce. Turkey with cream and cognac sauce.

Ingredients

turkey (weighing 2.5 kg)
1 pc
butter
250 gr
carrots
30 gr
celery
30 gr
onion
30 gr
white wine
150 gr
flour
50 gr
cognac
50 gr
cream
300 gr
broth
200 gr
rice
100 gr

Directions

Rinse and dry the turkey. Salt the prepared turkey carcass inside and out, shape, put in a pan with oil and simmer. Brown on all sides in the oven, add finely chopped carrots, onions, celery, brown them with meat, pour white wine and broth; cover, simmer until tender and remove.
From the juice in which she was stewed, prepare a sauce with cream and cognac; add flour to sautéed vegetables, sauté it, pour with wine, cognac, cream and broth, boil for 10-15 minutes and pass through a thick sieve. As a side dish, cook rice, to which, during cooking, add chopped pieces, sprinkle with flour, salt to taste and fry the goose liver and turkey liver in oil. Rice served with turkey, pouring it with pre-cooked sauce. Serve the rest of the fish separately in a gravy boat. Serve with a salad of your choice.
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