Blanc de Dindonneau a la Dampierre
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Remove and bone the young turkey’s legs.
- With the meat, carefully cleared of all tendons, prepare a mousseline forcemeat;
- spread the latter on a tray in a layer one-third in.
- thick, and poach it.
- Stamp it out with an even, oval fancy-cutter, about three in.
- by two in.
- Braise or poële the young turkey’s breast with the greatest care, keeping it underdone.
- This done, raise the two suprêmes, skin them, and cut them into collops of a size that will allow of their being trimmed with the fancy-cutter already used.
- With a little raw forcemeat, stick a collop to each oval of poached forcemeat;
- then, by means of a piping-bag fitted with an even pipe, garnish the borders of the collops with the same forcemeat combined with twice its bulk of chopped salted tongue.
- Set the medallions thus prepared on a covered tray, and put them in the steamer that the forcemeat may poach.
- When about to serve, take the piping-bag and make a fine rosette of a purée of peas in the centre of each medallion.
- Set these medallions in a circle on a round dish, around a little bowl of carved, fried bread, garnished with the same purée of peas.
- Serve separately a velouté prepared from the bones of the dindonneau.
Plating
Cookware for this recipe
-
Frying pan
-
Casserole pot
-
Steamer
-
Mixing bowl
-
Chef's knife
-
Cutting board