Turkey In Wine Sauce
|Turkey stock||10 Fluid Ounce|
|Freshly ground black pepper||To Taste|
|Butter||1 1⁄2 Ounce|
|Turkey||12 Ounce, sliced|
|Onion||1 Small, chopped|
|Dried tarragon||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Dry red wine||2 Tablespoon|
Melt the dripping in a saucepan and stir in the flour.
Cook over low heat for about 15-20 minutes until the roux is cooked to a deep golden brown.
Gradually add the stock, stirring vigorously all the while to prevent lumps from forming.
Bring to the boil and simmer for 2-3 minutes.
Taste and season with salt and pepper.
In a frying pan, heat the butter and saute the sliced turkey until well heated through.
Drain the turkey well and place on a heated serving dish and keep warm.
Fry the chopped onion in the fat remaining in the pan.
When soft and golden add it to the turkey sauce.
Bring the sauce to the boil and add the tarragon, parsley and wine.
Taste and flavour with lemon juice, salt and pepper.
Pour the sauce over the turkey slices, garnish with lemon and serve.