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Vol-Au-Vents With Turkey Ragout

Healthycooking's picture
Ingredients
  Turkey cutlets 10 Ounce (Two 5 Ounce Pieces)
  Flour 2 Tablespoon
  Onion 1
  Wheat germ oil 2 Tablespoon
  Vegetable broth 1 Cup (16 tbs) (Hot)
  Whipping cream 1⁄2 Cup (8 tbs)
  Fresh parsley 1 Tablespoon, chopped
  Vol au vent 4
  Mushrooms 1⁄2 Pound
  Butter 1 Tablespoon
  Dry white wine 4 Tablespoon
  Salt 1 Pinch
  Freshly ground white pepper 1 Pinch
Directions

Preheat the oven to 225°.
Wash and pat the turkey cutlets dry.
Cut into strips 1 1/2 inches long and dust with the flour.
Peel and finely dice the onion.
Heat the oil and saute the onions until translucent.
Add the floured meat and braise, turning constantly.
Add the vegetable broth, then the cream and parsley.
Simmer the ragout uncovered over low heat.
Heat the vol-au-vents in the oven.
Clean, wash, pat dry and finely slice the mushrooms.
Saute in the butter, turning constantly.
Add the wine, mushrooms, salt and pepper to the ragout.
Fill the vol-au-vents with the ragout.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Poultry

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