Rissoles of Turkey
Prepare a mixture similar to the one used for making turkey cutlets. Roll out flaky pie dough 1/8 inch thick and cut it into 3- to 4-inch rounds. Put a spoonful of the turkey mixture in the center of each round and fold the rounds in half to make filled crescents. Pinch the edges of the dough securely together and prick the tops to let out the steam. Place the rissoles on a buttered biking sheet, brush with a little milk, and bake in a hot oven (425° to 450° F.) until brown. If preferred, fry in hot deep fat or oil until golden brown. Leftover cooked fish may be used instead of chicken.
Coquilles de Volatile à la Parisienne
Stir 2 egg yolks, beaten lightly with 3 tablespoons cream, into 2 cups velouté sauce (see below), and add 2 tablespoons butter. Cook 12 small mushrooms for 5 minutes in a little water with a few drops of lemon juice and 1 teaspoon butter. Cut enough leftover chicken into small slices to make 2 cups. Put 1 tablespoon sauce in each coquille or scallop shell, add 5 or 6 slices of chicken, 2 mushrooms, and 2 slices of truffle. Add 2 tablespoons whipped cream to the remaining sauce and divide it among the coquilles, covering the chicken, mushrooms, and truffle slices with it. Place the coquilles on a baking sheet and brown them in a hot oven (450° F.) or under the broiler flame.
Sauce Velousé
Melt 1/3 cup butter, add 1/3 cup flour, and cook for a few minutes. Add 3 cups white stock, chicken or veal, ½ teaspoon salt, and a little pepper, and cook, stirring constantly, until the mixture thickens. Continue cooking, stirring occasionally, until the sauce reduces to about 2 ½ cups and is very thick but light and creamy.
Leftover Chicken or Turkey à l'Indienne
Prepare a curry sauce as follows: In a saucepan cook 2 tablespoon chopped onion in 1 tablespoon butter until the onion is soft but not brown. Add 1 small bay leaf, a little thyme, and 1 to 2 tablespoons curry powder, according to taste, mix well, and stir in ¼ cup white stock. Bring the sauce to a boil, add 1 ½ cups velouté sauce (see above) and cook over a low flame for 10 to 15 minutes. Strain the sauce through a fine sieve, add ½ cup cream, and return to the boil. Heat leftover sliced chicken or turkey in a little stock, add the curry sauce, and bring to the boil. Serve with rice.
Chicken or Turkey Hash Saint-Germain
Dice finely enough white meat of chicken or turkey to make 2 cups, add 1 cup cream, and cook until the cream is reduced to half. Add ½ cup cream sauce (see March, 1952) and salt to taste. Rub enough cooked green peas through a sieve to make 2 cups of purée,
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