Poultry
kothie 09-20-99 2:00 AM
Panfried Turkey Scallops with Roquefort Cheese Sauce
Yield: 4 servings
4 large turkey breast fillets
1/4 lbs Roquefort cheese, grated
1 cup half and half
2 egg yolks
2 tbsp flour
1 tbsp butter
Salt and pepper
2 tsp chopped parsley
1 cup cognac
Mix grated Roquefort cheese and egg yolks with half and half.
Cut turkey breast fillets into small, thin slices; then pound to make thin scallops.
Season with salt and pepper, toss in flour, then panfry turkey scallops in butter for about 5-7 minutes, until cooked.
Pour cognac in with turkey, then bring to a quick boil.
Remove turkey scallops, leaving liquid behind.
Add cheese and egg yolk mixture, mix well and cook until sauce is thick.
Add chopped parsley to sauce, mix well, then pour over turkey scallops.
Serve with steamed rice or buttered pasta noodles.