Dindonneau aux Champignons (Young Turkey with Mushrooms)

Ingredients

• 1 dindonneau (young turkey)
• 600 grammes raw mushrooms
• butter (first method)
• sauce aux Champignons made with the braising stock (second method)

Instructions

1. First method: cut the turkey poult up completely and treat it as a Sauté, following the Sautés de veau.
2. Add as garnish 600 grammes of raw mushrooms, cut in quarters and tossed in butter. Prepared this way the dish is a luncheon dish.
3. Second method: braise the turkey poult in the ordinary manner.
4. Accompany it with a sauce aux Champignons made with the braising stock. Prepared this way it is a Relevé.