Cream of Turkey

To make the turkey cream cutlets, first trim the turkey meat (that is, remove any tendons and skin) and cut into bite-sized pieces. Cut the spring onions into fine rings or small cubes.

Now heat some butter and oil in a frying pan and sear the meat vigorously on all sides over high heat. Salt, pepper and lift out. Cover and keep warm. Add the onions to the pan and slowly sauté over a mild heat until light. Deglaze with a splash each of Worcestershire sauce and lemon juice, stir in anchovy paste and pour in soup. Season to taste and simmer vigorously until soup is well thickened.

Stir cream into flour until smooth, stir in and let sauce thicken until plump. Add the meat again and let it simmer briefly until it is cooked but still juicy inside. Season the turkey with a dash of cognac and/or freshly chopped herbs to taste.

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