Turkey roulade

Preparation:

Preparation: Cook the onions cut into small pieces together with the white wine until a kind of syrup is formed. Cut 5 scallops of 150 g each. Mince the remaining meat twice and mix it with cream, onions and egg white, then season it with salt, pepper, nutmeg and brandy. Beat the turkey breasts, spread them with the stuffing obtained and put 3 prunes in each one, then roll up and tie. Salt the rolls, fry them quickly in the lard of butter, turning them, and leave them for a few minutes in the preheated oven. At this point, remove the rolls from the pan and keep them warm. Drain off some of the remaining fat, sprinkle with flour, pour in the stock, cook lightly and complete with the cream and butter. Now remove the thread from the rolls, cut them obliquely and serve them with the roast gravy passed through a sieve.