Vol-Au-Vents With Turkey Ragout
|Turkey cutlets||10 Ounce (Two 5 Ounce Pieces)|
|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|
|Dry white wine||4 Tablespoon|
|Freshly ground white pepper||1 Pinch|
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.