Turkey fricandeau with saucijsjes thyme filling

Scallop the scallop and finely chop. Untie egg. Cut the sheet of sausage with sharp knife in length, remove the filling and put it in the bowl. Sprinkle leaves of thyme above them from twigs. Season the lemon thoroughly and grate over the meat. Add the egg and shallot and mix everything well. Cut the vegetables on one short side to approx. 2 cm from the wall so that the bag is formed. Dust meat on the inside with salt and pepper and fill with sausage mixture. Carefully seal meat with cocktail sticks. Store in a refrigerator until used.

Dust meat with salt and pepper. Heat butter in a frying pan. Scald meat around and cover it with a lid on a pan in approx. 40 minutes. Preheat four plates. Place the meat on a shelf and let it rest for about 10 minutes under aluminum foil. Bring the casserole brandy and 1 dl of water to the boil and stir up the stirring. Season the sauce with salt and pepper. Cut meat into slices and lay them on hot plates. Give some gravy over it. Add the rest of the gravy in gravy boat separately. Serve with roast potatoes and cranberry mashed potatoes.