Turkey With Almonds And Mushrooms

Preparation:

Preparation: Sprinkle the turkey breasts with salt and pepper, then boil them for 20 minutes in boiling water with a sliced lemon, the peeled carrots, onion, celery and garlic, then drain them, reserving the cooking broth, and keep them in heat. Clean the mushrooms, slice them and put them in a pan with the oil and parsley until they are well browned. Add the almonds, half a liter of stock set aside, the sherry and the juice of the remaining lemons, and bring to the boil. Beat the egg yolks with the cream and, gradually pouring in the prepared broth, cook over a very low heat for about 15 minutes, until the cream thickens. Serve the sliced turkey breasts with the prepared sauce.