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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: Rainy_Day_Woman who wrote (63984)	11/27/1999 1:32:00 PM
From: Edwarda	Read Replies (1) \| Respond to of 108807

Capilotade of Turkey in the French Style (serves four) 1/2 cup of onions, finely chopped 2 tbsp. shallots, finely chopped 1 tsp. garlic, finely chopped 3 tbsp. butter 2 tbsp. wine vinegar 1 medium tomato, peeled, seeded, and finely chopped (~1/2 cup) t tsp. tomato paste 3/4 cup turkey or chicken stock 1/2 tsp. sugar 1 bay leaf freshly ground salt and pepper 1 tbsp. of rinsed and dried capers 4 to 8 pieces of roast turkey, skinned 1/2 cup dry bread crumbs 2 tbsp. parsley, finely chopped Lightly and slowly brown onions, shallots, and garlic in 2 tbsp. butter. Then pour the vinegar into the pan, raise the heat, and stirring constantly, boil the vinegar completely off. Add the tomatoes and tomato paste and stir in the stock. Bring to a boil, then reduce to a bare simmer. Add the sugar and bay leaf and season highly with pepper and salt. Cook the sauce slowly, uncovered, for about 20 minutes. It should be quick thick when it is done. Add the capers. Preheat the broiler, then add the turkey to the simmering sauce and baste it for about 10 minutes to heat it through, taking care not to let it boil lest the turkey toughen. Transfer the turkey to a small shallow baking dish, spread the sauce over it, and sprinkle with the bread crumbs. Dot with bits of the remaining tbsp. of butter and brown quickly under the broiler. Sprinkle with chopped parsley and serve with buttered peas, fried eggplant, perhaps, and hot French or Italian bread. Hint: Try mincing a little onion and cooking until soft. Then add the peas and cook in chicken broth instead of water. In the summer time, try adding a pinch of apple mint for a nice change.