Turkey Ballottine With Madeira Sauce
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Ground Veal (finely)450 g
Pork (ground fresh fat)3
Eggs1 cup
Heavy Cream1
Salt1 tsp
Dried Thyme (crumbled)450 g
Baked Ham (sliced)2 tbsps
Unsalted Butter2 tbsps
Olive Oil2 tbsps
Arrowroot2 tbsps
Madeira (sercial)Directions:
1
Stuffing: In a food processor blend the veal and the fat
2
With the motor running, add the eggs, 1 at a time and combine well
3
With the motor still running, add the heavy cream in a stream Transfer the mixture to a large bowl and add the remaining ingredients
4
Chill, covered, for at least 30 minutes
5
On a double thickness of cheesecloth arrange the turkey breast skin side down with a long side facing you
6
Sprinkle it with the thyme and salt and pepper to taste
7
Smooth half the stuffing over the turkey breast, leaving a 1-inch border
8
Cover the stuffing with a layer of the ham, using slightly more than half
9
Smooth the remaining stuffing over the ham and arrange the remaining ham slices, with the short ends facing you, on the turkey breast
10
Center the turkey breast fillets lengthwise on the ham and fold the ham over them
11
Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder shape
12
Tie the ends securely with string
13
Preheat the oven to 350 degrees
14
In a roasting pan heat the butter and oil over moderate heat until hot and in it brown the turkey, patted dry
15
Add the stock and cheesecloth bag and bring the mixture to a boil
16
Braise the ballottine, covered tightly with foil, in the middle of the oven, basting occasionally, for 11/2 hours, or until the juices run clear when the breast is pricked with a skewer
17
The ballottine can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid
18
To reheat, bring to a boil over moderately high heat, baste, and heat, covered, in a preheated 350 degree oven, basting frequently for 1 hour
19
Transfer the ballottine to a rack to cool
20
Unwrap it
21
Skim the braising liquid and strain it into a saucepan
22
In a small bowl combine the arrowroot, Madeira, and cream
23
Bring the strained liquid to a boil and stir in the arrowroot mixture
24
Cook the mixture over moderately high heat until it is thickened slightly
25
Keep the sauce warm, covered with a buttered round of waxed paper
26
Transfer the ballottine to a carving board and slice half of it into 1/2-inch slices
27
Transfer the slices and remaining ballottine to a platter and serve warm with the sauce
28
TO BONE A TURKEY With a sharp knife and your fingers, cut and pull the wishbone from the turkey breast
29
Turn skin side down and, starting at the severed backbone and working toward the ridge of the breastbone, cut the breast meat of half the breast away from the carcass, keeping the knife angled against the bones and pulling the meat away as it is cut
30
Turn so the other side of the backbone is facing you and cut away the meat in the same manner
31
With the knife angled against the breastbone, sever the meat completely and discard the carcass
32
Lay the breast skin side down
33
Remove the fillets, trim off any tendons and sinews and reserve
34
Cut the breast to a uniform 1-inch thickness by slicing horizontally into the thicker sections
35
Use some of the trimmings to patch any areas where there is little or no meat
36
Cover the breast with moistened waxed paper and with a mallet or the flat side of a cleaver pound to flatten slightly