ROAST TURKEY SLICES

1 KILO (2.2 POUNDS) OF TURKEY BREAST, SLICED IN 8 PCS      -      1/2 CUP OF BUTTER      -      1 SMALL GLASS OF MADERA WINE

4 SPOONFULS OF MEAT BROTH       -       5 SPOONFULS OF PARMESAN CHEESE FLAKES       -       SOME FLOUR, SALT AND PEPPER

 - FLATTEN THE TURKEY SLICES WITH A MEAT HAMMER, SALT AND PEPPER THEM, FLOUR THEM, PUT THEM INTO A PAN, FRY THEM IN SCORCHING BUTTER ON STRONG FIRE, STRAIN THEM AND KEEP THEM ASIDE IN A COVERED PLATE. THEN, ADD THE MADERA WINE AND THE MEAT BROTH INTO THE PAN WITH THE SCORCHING BUTTER AND BOIL THE MIXTURE UNTIL IT SETS INTO SAUCE. AFTER THAT, PUT THE FRIED TURKEY SLICES INTO A PYREX GRIDDLE, DREDGE THEM WITH THE PARMESAN CHEESE FLAKES, POUR THE SAUCE OVER AND ROAST THEM IN STRONG FIRE UNTIL THE CHEESE MELTS. FINALLY, SERVE THEM IN A ROUND PLATE, ESCORTED WITH SOME MASH POTATO.

 

CHRISTMAS TURKEY

1 MEDIUM TURKEY       -       1/2 CUP OF BUTTER       -       1/2 KILO (1.1 POUND) OF CHESTNUTS       -       1 HANDFUL OF PINE SEEDS

1 CUP OF MILK        -        SOME FRESH BUTTER        -        SOME BLACK RAISINS        -        SOME CINNAMON POWDER

1 MINCED ONION        -        4 SPOONFULS OF RUSK CRUMBS        -        SOME MINCED PARSLEY        -        SOME LEMON JUICE

SALT & PEPPER

 - CLEAN, PARCH AND WIPE THE TURKEY, PEEL AND HALF-BOIL THE CHESTNUTS, LET THEM COOL A BIT AND PEEL THEIR INNER PEEL WITHOUT BREAKING THEM IN PIECES. THEN, SAUTE THE MINCED ONION IN 2-3 SPOONFULS OF SCORCHING BUTTER, ADD THE TURKEY LIVER (MINCED), THEN ADD THE MILK, LET THEM BOIL A BIT AND ADD THE CHESTNUTS, THE RAISINS, THE PINE SEEDS, THE CINNAMON POWDER, 1 SPOONFUL OF FRESH BUTTER AND THE RUSK CRUMBS. MIX THEM ALL WELL AND THE FILLING IS READY. AFTER THAT, SALT AND PEPPER THE TURKEY INSIDE, FILL IT WELL WITH THE FILLING, STITCH IT, PUT IT INTO A PROPER GRIDDLE, SALT AND PEPPER IT OUTSIDE, POUR SOME LEMON JUICE AND THE REST BUTTER OVER, COVER IT WITH A PIECE OF ALUMINUM FOIL  AND ROAST IT WELL. WHEN READY, REMOVE THE STITCHES, EMPTY THE FILLING INTO A BOWL, CUT THE TURKEY IN PORTIONS, PUT THEM INTO A PLATE, GARNISH THE MEAT WITH BAKED POTATOES AND POUR ITS SAUCE OVER. SERVE ITS FILLING IN A SEPARATE BOWL.

 

TURKEY IN THE CASSEROLE

1 FAT, YOUNG TURKEY       -       2-3 SPOONFULS OF BUTTER       -       SOME JULIENNE ONION       -       1-2 CARROTS

SOME CELERY, SOME PARSLEY       -       1 GLASS OF WHITE WINE       -       TOMATO PASTE       -       SALT AND PEPPER

 - CLEAN, PARCH AND STITCH THE TURKEY, SMEAR SOME LEMON JUICE ON, PUT IT INTO A LARGE PAN AND BROWN IT WELL ALL AROUND IN THE SCORCHING BUTTER. THEN ADD THE ONION, THE CARROT, THE CELERY AND THE PARSLEY (MINCED) SO THAT THEY BROWN, TOO. THEN, ADD THE WINE, SOME WATER, MUCH TOMATO PASTE, SALT AND PEPPER AND PUT THE LID ON. LET THEM ALL BOIL SLOWLY, TURNING THE BIRD AROUND FROM TIME TO TIME AND POURING OVER SOME WINE OR WATER, LEST IT SHOULD BURN. WHEN IT IS READY, TAKE IT OUT, PLACE IT IN A LARGE PLATE AND KEEP IT WARM. AFTER THAT, THIN THE SAUCE WITH SOME WATER AND FILTER IT, PRESSING THE VEGETABLES SO THAT THEY STRAIN WELL. THEN, PUT THE SAUCE IN A CASSEROLE AND BOIL IT AGAIN UNTIL IT OBTAINS THE DESIRABLE THICKNESS (ADD SOME CORN FLOUR IF NECESSARY). WHEN READY, PUT THE TURKEY IN THE SAUCE, LET IT WARM FOR 1-2 MINUTES, TAKE THE CASSEROLE OUT OF THE FIRE AND SERVE IT.