"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Turkey Orloff

Turkey Orloff
Source: Julia Child And Company


1/4 c plain raw white rice
1 salt
1 lb onions
1 1/2 sticks butter
1 egg plus 2 egg yolks
1/2 lb fresh mushrooms
1 handful fresh parsley (3 tbs minced)
1/2 ts fragrant dried tarragon
1 pepper
12 or more turkey breast slices
5 tbs flour for sauce; plus extra - for turkey sauté
1 tbs vegetable oil
3 c hot turkey stock
1/2 c low-fat cottage cheese
1 c lightly pressed down - coarsely grated mozzarella


Described as "Turkey breast scallopini gratineed with mushrooms, onions, rice, and cheese.

Rice and onion soubise: Preheat oven to 325 degrees. Drop the rice into a saucepan with 2 quarts rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and reserve. Meanwhile peel and then chop the onions in a food processor; (it needs no washing until after it's last operation). To do onions, prechop roughly by hand into 1-inch chunks and process them 1 1/2 cups at a time, using metal blade and switching machine on and off 3 or 4 times at 1-second intervals to chop onions into 3/8 inch morsels. Melt 4 tablespoons of the butter in a flameproof 6-8 cup baking dish, stir in the chopped onions, the drained rice, and 1/4 teaspoon
salt, mixing well to coat with the butter; cover the dish and bake in middle level of oven for about 1 hour, stirring up once or twice, until rice is completely tender and beginning to turn a golden yellow. When the rice is done and still warm, beat in the egg; taste carefully and correct
seasoning. May be done a day or two in advance.

Mushroom duxelles:

While rice and onion soubise is cooking, trim and wash the mushrooms. For the food processor, first chop roughly by hand into 1-inch chunks, then process into 1/8 inch pieces, using the 1-second on-off technique. Mince the parsley in the machine afterward. By handfuls, either
twist mushrooms hard in the corner of a towel or squeeze through a potato ricer to extract as much of their juice as possible. Saute the mushrooms in 2 tablespoons of the butter in a medium size frying pan over moderately high heat, stirring and tossing until mushroom pieces begin to separate from each other--5 to 6 minutes. Stir in the tarragon and parsley; season to taste with salt and pepper. Stir half of the mixture into the cooked rice and onion soubise; reserve the rest. Mushroom duxelles may be cooked in advance and may be frozen.

Preparing the turkey scallopini: Pound the slices between 2 sheets of wax paper, with a rubber hammer, a rolling pin, or the side of a bottle, to expand them about double and to thin them down by half. These are your turkey scaloppini cover and refrigerate them until you are ready to
sauté them.

Sautéing the turkey scallopini: Salt and pepper the turkey slices lightly, dredge in flour and shake off excess, sauté fro about a minute on each side in 1 tablespoon of the oil and 2 tablespoons of the butter (more if needed)--just to stiffen them and barely cook through. Set slices aside on a plate as you finish them.

The gratineing sauce: Make a turkey veloute sauce as follows. Melt 4 tablespoons of the butter over moderate heat in a heavy-bottomed 2 quart saucepan, blend in the flour, and cook, stirring with a wooden spoon until flour and butter foam and froth together for 2 minutes without turning more than a golden yellow. Remove from heat and, when this roux has stopped bubbling, pour in 2 cups of the hot turkey or chicken stock and blend vigorously with a wire whip. Return to heat, stirring slowly with wire whip to reach all over bottom, corner, and side of pan, and boil slowly for 2 minutes. Taste and correct seasoning. Sauce should be thick enough to coat a wooden spoon nicely, meaning it will coat the turkey. Beat in more stock by droplets if sauce is too thick. In the food processor or an electric blender, puree the egg yolks with the cottage cheese (or push through a fine sieve and beat in a bowl with a wire whip); by dribbles, beat the
hot sauce into the egg yolk and cheese mixture.

Assembling the dish:

Choose a baking and serving dish about 10 by 14 by 2 inches; butter the inside and spread a thin layer of sauce in bottom of dish. Make a neat, slightly overlapping pattern of the turkey slices
down the center of the dish, spreading each, as you go, with the soubise. Spoon remaining mushroom duxelles down the sides. Spoon remaining sauce over the turkey and spread the
mozzarella cheese on top. Recipe may be prepared a day in advance to this point; when cool, cover and refrigerate. If, before proceeding, you note that the sauce does not cover some parts of the meat, spread more mozzarella on these areas.

Final baking and serving: Turkey will take about 25 minutes to heat and for the top to brown; it should be served fairly promptly since the meat will be juicier if it does not have to wait around. Set uncovered in upper third of a preheated 400 degree oven until contents are bubbling hot and sauce has browned nicely.

No comments:

Post a Comment