Leftover turkey recipe
For 4 persons
1 rind of vol-au-vent pastry bought ready prepared. Filling: 350g of leftover turkey, 250 grams of mushrooms, 30 g butter, salt, pepper, lemon, a handful of pitted green olives. Bechamel Sauce: 2 tbsp butter, 2 tbsp flour, 1 / 2 liter milk, salt, pepper, nutmeg, 1 dl cream
Cut the remaining turkey into small pieces. Clean and slice mushrooms, make the jump quickly into the fat, season and sprinkle dc few drops of lemon juice. Blanch olives in boiling water for 2 minutes, drain. On the other hand, make a blond roux with the butter and flour, wet with milk, do thicken, stirring over low heat, season and add the cream. When sauce is ready, attach the pieces of turkey, mushrooms and olives, let the heat slowly. Warm crust in oven for 15 minutes approximately. Fill it just before serving so it stays crisp. You can also use individual bites to present the garnish.