Turkey And Oyster Fricassee
|Baby turkey||5 Pound|
|Flour||1⁄2 Cup (8 tbs) (Seasoned With Salt And Pepper)|
|Water||3 Cup (48 tbs)|
|Onion||1 Small, sliced|
|Sherry||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Button mushrooms||1 Cup (16 tbs)|
Cut up turkey, roll in seasoned flour, and fry in butter until browned.
Place in deep casserole or heavy kettle with a tight fitting cover and add water, spices, onion, salt, anchovies, and sherry.
Simmer gently until turkey is tender.
Melt butter, and blend in cream and flour.
Stir into turkey carefully; let it come to the simmering point, then turn heat very low and slowly stir in slightly beaten egg yolk and lemon juice.
Add mushrooms, capers, and oysters and heat just long enough to curl the edges of the oysters.