Recipe - Sauteed Turkey With Tequlia Cream Sauce

4 tablespoon Vegetable oil
5 One half pound Turkey cutlets; cut into 1/2
inch Strips
Salt; To Taste
Pepper (Freshly Ground); To
Taste
6 Shallots; minced
6 Shiitake or domestic
mushrooms; quartered
1 cup Gold tequila
4 cup Chicken stock
2 cup Creme fraiche
One half teaspoon Salt
One fourth teaspoon Ground white pepper
3 ds Tabasco sauce
Spaetzle (see recipe)
Chopped epazote leaves

Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey
strips with salt and pepper. Add to skillet and saute until brown but still
pink inside, about 1 minute per side. Using slotted spoon, transfer turkey
to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots
and mushrooms and saute until brown, about 3 minutes. Add tequila and boil
until reduced by half. Add chicken stock and boil until reduced by half.
Add creme fraiche and simmer until sauce is reduced to sauce consistency.
Return turkey to sauce. Stir in salt, white pepper and Tabasco. Spoon
turkey and sauce over Spaetzle. Sprinkle with epazote leaves. Yield: 6
servings
Recipe By : TOO HOT TAMALES SHOW

Posted to MCRecipe Digest V1 #277

Date: Mon, 04 Nov 1996 06:49:33 0600

From: Pat Asher asher@mcs.com