Turkey A La King
|Giblet/Chicken broth 625 milliliter||2 1⁄2 Cup (40 tbs)|
|Milk||375 Milliliter (1 1/2 Cups)|
|18 % cream||250 Milliliter (1 Cup)|
|Chopped onion||30 Milliliter (2 Tablespoon)|
|Green pepper||1⁄2 Large, chopped|
|Mushrooms||1⁄4 Pound, chopped|
|Fat turkey/Butter 125 milliliter||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Sherry||50 Milliliter (1/4 Cup)|
|Pimento juice||50 Milliliter (1/4 Cup)|
|Chopped pimiento||1⁄2 Cup (8 tbs)|
|Diced cooked turkey||4 Cup (64 tbs)|
Heat broth, milk and cream together in a double broiler.
Saute onion, green pepper and mushrooms in hot turkey fat until tender.
Stir in the flour, then add hot broth mixture slowly and cook until thick and smooth, about 6 or 7 minutes.
Stir in the egg yolks mixed with sherry and pimento juice.
Cook 2 or 3 minutes, then add remaining ingredients.
Taste for seasoning.