Braden Family Cookbook
Food & wine
the turkey breast in a largo pot or casserole, skin side up.
Add the wine, chicken stock, onions, celery, carrots and bouquet garni. Pour in enough water to cover the turkey breast by 1 inch.
Bring to a simmer and lightly season with salt.
Skim off all the scum that rises to the surface.
Throw away the scum. I do
not know of any use for the scum created by simmering turkey breasts.
Loosely cover the pot and gently simmer for about 1 Ĺ hours, until the thermometer reads 165 degrees. Be sure to stick the thermometer into the bulk of the flesh and not near a bone. Let the turkey cool in its broth for at least 1 hour. Transfer the turkey breast to a large platter to cool completely, then refrigerate for up to three days.
a food processor. . . got you, you probably got this far and donít have a food
processor. . . buy one immediately or fake the following in a blender!
In a food processor, puree the tuna with the anchovies, capers, lemon
zest, mustard and garlic. Add the
egg yolks and process until the mixture thickens.
With the machine on, gradually add the olive oil in a very thin stream;
the sauce will become thick and creamy. Season
with the lemon juice an salt and pepper.