SCALOPPINE DI TACCHINO

Makes 6 servings

From the GIA Cooking Class, Lesson Two

Instructor: E. Hornung

Tender pieces of boned turkey breast are cooked here in flavorful Marsala wine sauce, then finished with a satiny egg and cream glaze. A whole breast for a 13-pound hen will make 12 servings, but you can usually purchase a split turkey breast to serve only 6. (You might ask your poultry man to bone it for you).

You can do this much preparation ahead of time: Skin and bone turkey: slice meat across grain, as thin as possible. Coat slices in flour seasoned with salt and pepper. In a large frying pan, heat together olive oil and 1/4 cup butter. Lightly brown turkey slices on both sides, a few at a time; pour off excess fat and return meat to frying pan with Marsala wine and oregano. Cook over medium heat until almost dry (about 8 minutes), turning meat gently as it cooks to coat all sides Sauté mushrooms in 1/4 cup butter; drain off liquid and add mushrooms to turkey. Add beef consommé.

Just before serving, cook turkey mixture over low heat until almost dry, about 10 minutes. Beat egg yolk with cream; remove turkey from heat. Pour the cream mixture over meat; turn meat gently to glaze all sides. Serve immediately. Makes 6 servings.