|Streaky bacon||1 Ounce, drained and chopped (25 Gram)|
|Onion||1 Small, chopped|
|Carrot||1 Small, grated|
|Celery stick||1 , chopped|
|Light stock||Pint (150 Milliliter)|
|Milk||Pint (150 Milliliter)|
|Butter||1 Ounce (15 Gram)|
|Plain flour||2 Tablespoon|
|Plain flour||To Taste|
|Cooked turkey meat||8 Ounce, chopped (250 Gram)|
|Single cream||1 Tablespoon, chopped|
|Parsley||2 (For Garnishing)|
Place the bacon, onion, carrot, celery, stock and bouquet garni in a saucepan.
Add salt and pepper to taste.
Bring to the boil, cover and simmer for 15 minutes.
Strain the stock into a measuring jug and add enough milk to make 300 ml (1/2 pint) liquor.
Melt the butter in a clean saucepan, stir in the flour and cook for 1 minute.
Gradually blend in the liquor and heat, stirring, until thickened.
Add nutmeg, salt and pepper to taste.
Stir in the vegetables and turkey meat.
Cover and simmer for 15 minutes.
Remove from the heat and stir in the cream.
Transfer to a warmed serving dish and sprinkle with parsley.