Blanc de Dindonneau Dampierre (Turkey Breast Medallions Dampierre)

Ingredients

• 1 dindonneau (young turkey): the leg flesh for the forcemeat
• farce Mousseline made with the leg flesh
• butter
• scarlet tongue
• purée of fresh peas
• fried bread
• Velouté made with a stock drawn from the turkey bones

Instructions

1. With the flesh of the legs prepare a farce Mousseline, spread it in a buttered tray in a layer a centimetre thick, poach it, and cut it into ovals.
2. Braise or pot-roast the breast, keeping it just cooked.
3. Detach the suprêmes, remove the skin and cut them into escalopes about the size of the forcemeat ovals.
4. Stick an escalope on each oval with a little raw forcemeat.
5. Pipe a cord of the same forcemeat, strongly augmented with chopped scarlet tongue, around each escalope, using a bag with a plain nozzle.
6. Arrange the medallions in a tray, cover it and put it in the étuve to poach the cord of forcemeat.
7. Just at the moment of serving, dish a fine rosette of purée of fresh peas on the middle of each medallion.
8. Arrange the medallions in a crown on a round dish, around a small cup of fried bread filled with the same purée of fresh peas.
9. Serve separately a Velouté made with a stock drawn from the bones of the turkey poult.