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Turkey and Curd Cheese Roulades

ingredients

serves 4
4 turkey escalopes sliced thin
2 medium carrots
1 small onion
3 tbsp clarified butter
2 tbsp chopped mixed herbs e.g. dill, chervil, thyme, parsley, lemon balm)
4 oz (100 g) curd cheese
1 egg yolk
1 tbsp mustard
1 pinch salt
1 pinch freshly ground white pepper
1 cup (8 fl oz) 250 ml hot chicken stock
4 tbsp dry vermouth
2 tbsp soured cream

method

1. Peel and rinse carrots before cutting into julienne strips. Peel and chop onion.

2. Heat 1 tbsp of the clarified butter.

3. Sweat prepared onion and carrots over low heat for 5 minutes, then cool slightly.

4. Mix herbs with curd cheese, egg yolk, mustard, salt and pepper.

5. Wash and dry turkey escalopes, then spread with herb and cheese mixture.

6. Divide cooled vegetables into 4 portions and arrange on top of cheese. Roll meat up and fasten with cocktail sticks.

7. Heat remaining clarified butter and brown roulades thoroughly over moderate heat.

8. Add chicken stock and vermouth; cover and simmer for 20 minutes over low heat until done.

9. Stir soured cream into cooking juices. Serve with parsley potatoes.

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