Creamed Turkey on Swiss Fondue


3 tablespoons butter
5 tablespoons flour
1 cup turkey stock
1 cup cream
1 teaspoon salt
1/4 teaspoon paprika
2 cups cooked diced turkey
1-1/2 cups chopped mushrooms
1/2 cup ripe olives, sliced
2 tablespoons chopped pimiento
1 teaspoon lemon juice
2 egg yolks, beaten
2 tablespoons milk


Make a cream sauce from the first six ingredients, stirring over a low flame until thick and smooth. Add the turkey, mushrooms, olives, pimiento, and lemon juice to the sauce and cook gently for 5 minutes. Then beat the egg yolks with the milk and add to the mixture. Stir and cook over low heat for 2 minutes. Make the Fondue.



Serves 8-10

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