Blanc de Dindonneau à la Toulousaine (Breast of Young Turkey, Toulouse Style)

Ingredients

• 1 young turkey
• truffles
• butter
• mushroom cooking liquor
• lemon juice
• garniture à la Toulousaine
• sauce Allemande (first way)
• escalopes of foie gras
• clear deglazed juices (second way)

Instructions

1. First way: detach the suprêmes from the young turkey, cut them into escalopes and flatten them lightly.
2. Stud the escalopes with truffles and arrange them in a buttered sautoir.
3. A little before serving, poach them covered, with mushroom cooking liquor and lemon juice.
4. Dish them at once in a crown on a round dish, pour a garniture à la Toulousaine into the middle and surround them with a ribbon of sauce Allemande.
5. Second way: pot-roast the young turkey.
6. At the moment of serving, lift the suprêmes, remove the skin and cut them into fairly thick escalopes.
7. Arrange the escalopes in a turban on the serving dish, interspersing them with escalopes of foie gras sautéed in butter.
8. Pour the garniture à la Toulousaine into the middle and surround the turban with a ribbon of clear deglazed juices.