Creamed Turkey on Swiss Fondue

From Favorite New England Recipes

Poultry Recipes

Yield: Serves 8-10

An interesting and original way to use left-over turkey.

• 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.

Fondue

• 2 cups scalded milk
• 2 cups soft breadcrumbs
• 3/4 pound sharp cheese, cut in bits
• 2 tablespoons butter
• 1 teaspoon salt
• 6 egg yolks, beaten
• 6 egg whites, beaten to form peaks

Mix together the milk, breadcrumbs, cheese, butter, and salt. Stir in the beaten egg yolks. Then fold the egg whites into the mixture. Pour the fondue into a buttered square baking dish and bake in a 350 degree oven for 20 minutes. Cut the hot fondue into squares and cover with the turkey sauce.

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