Turkey Poulette A La Roosevelt
Ingredients| BILLS20086 1 pt cream 1/4 cup flour 1/4 lb butter, divided 6 fresh mushrooms 1 bunch green onions, chopped 1 parmesan cheese, grated or 1/2 cup cheddar cheese, grated 3 slice crisp bacon per person, or 3 slice ham, thin per person 3 slice chicken or turkey per person cooked 1 salt and pepper 2 slice toast per person |
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Melt 4 tb butter and add the flour, stirring and cook without letting
it brown for a few minutes. Stir in the cream gradually and simmer
for 2 or 3 minutes. Cook the mushrooms and the onions in the rest of
the butter until transparent and not browned. Add to cream mixture.
Correct seasonings. On individual or one large platter, place the
toast; top with the bacon or ham, then the sliced chicken or turkey.
Cover entirely with the cream sauce. Sprinkle with grated cheese.
Bake in the oven or place under the broiler until heated through and
golden brown. Serves 2 to 4. Source: The Roosevelt Hotel, N.O.LA
(currently known as the Fairmont. NOTE-This dish is as old as I.
Servings:
1
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