Turkey Blanquette

Remove the skin from the turkey meat and cut it into cubes

Clean the vegetables for the bouquet garni, cut them into pieces of equal length, and tie them together

Insert the two cloves into the onion along with the bay leaf

Remove the skin from the turkey meat, cut it into 3 cm cubes, and blanch it in a saucepan with salted water

Bring to a boil and let cook until foam forms on the surface of the water, then drain the meat

Place the colander with the turkey meat under a stream of cold water and wash it carefully

In a saucepan, combine the broth, meat, bouquet garni, onion, and a pinch of salt, then bring to a boil

Let it cook for an hour over moderate heat, then drain the meat, collecting the broth in a saucepan; separate the meat from the vegetables

Gently melt the butter in a clean saucepan, add the flour and let it fry over moderate heat for a few minutes, stirring continuously

Moisten the sauté with white wine and cook, stirring constantly, until you have a homogeneous mixture

Pour the cooking liquid from the meat into the saucepan and bring to a boil, always stirring with a whisk

Let it cook over moderate heat for 12 minutes, then add the cream and reduce the mixture for a few minutes

Season with salt, pepper, and lemon juice; place the meat in the prepared sauce and heat over moderate heat

In a bowl, mix the egg yolk with the lightly whipped cream until you have a homogeneous mixture

Add it to the preparation and serve

Optionally, you can enrich the blanquette with various types of vegetables