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                                    CAROLE10
                                
                            Turkey fricandeau with puffed garlic sauce
Turkey dish with white vermouth with a sauce of garlic, shallot, whipped cream and celery leaves.
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                    Ingredients
Directions
- 
                                Preheat the oven to 175 ° C.
- 
                                Sprinkle the meat with pepper and salt. Heat the oil in a frying pan and fry the fricandeau in brown for 3 minutes.
- 
                                Turn off the heat and extinguish with the vermouth.
- 
                                Place the fricandeau in the baking dish and pour the shortening over it.
- 
                                Cut a ½ cm from the top of the bread roll garlic so that the cloves are exposed.
- 
                                Put the bread close to the meat in the dish. Peel the shallots, cut them in half and add them too.
- 
                                Insert the thermometer in the middle of the meat. Bake the fricandeau in the oven until the meat has reached a core temperature of 70 ° C.
- 
                                This takes about 50 min. Take out of the oven, wrap the meat in aluminum foil and leave to rest for 5 minutes.
- 
                                Meanwhile, push the garlic cloves out of the bread rolls into a tall cup. Add the shallots, together with the whipped cream and the rest of the vermouth.
- 
                                Puree to sauce, heat over medium heat and season with salt and pepper. Cut the celery finely and stir in the sauce.
- 
                                Cut the turkey steak into slices and serve with the sauce.
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Nutrition
                                415Calories
                            
                            
                                Sodium38% DV915mg
                            
                            
                                Fat42% DV27g
                            
                            
                                Protein60% DV30g
                            
                            
                                Carbs3% DV9g
                            
                            
                                Fiber4% DV1g
                            
                        
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