Turkey Blanquettes

Preparation:

Preparation: Remove the skin from the turkey meat and cut it into cubes. Clean the vegetables for the bouquet garni, cut them into pieces of equal length and tie them together. Insert the two cloves and the bay leaf into the onion. Remove the skin from the turkey meat, cut it into 3 cm side cubes and blanch it in a saucepan with salted water. Bring back to the boil and cook until foam forms on the surface of the water, then drain the meat. Put the colander with the turkey meat under running cold water and wash it carefully. Place the broth, the meat, the bouquet garni, the onion and a pinch of salt in a saucepan and bring to the boil. Leave to cook for an hour over moderate heat, then drain the meat by collecting the broth in a saucepan; separate the meat from the vegetables. Melt the butter gently in a clean saucepan, add the flour and let it fry over moderate heat for a few minutes, stirring constantly. Wet the sautéed vegetables with the white wine and cook without ceasing to stir until you have obtained a homogeneous mixture. Pour the cooking liquid from the meat into the saucepan and bring to the boil, stirring constantly with a whisk. Cook over moderate heat for 12 minutes, then add the cream and reduce the mixture for a few minutes. Season with salt, pepper and lemon juice, put the meat in the prepared sauce and heat it over moderate heat. In a bowl, mix the egg yolk with the lightly whipped cream until you obtain a homogeneous mixture. Add it to the preparation and serve. If you like, you can enrich the blanquette with various types of vegetables, such as asparagus, cauliflower, mushrooms, spring onions, or even fruit. NOTE: This is a basic recipe, which can be used to make blanquette with any type of poultry, substituting the turkey meat for an equal amount of meat of another quality.