FRIJE

Instructions

• 1.   Remove the layer of fat around the turkey medallions. Peel and chop the shallot. Drain the mushrooms.
• 2.   Heat 1 teaspoon of margarine in a non-stick skillet, place the turkey medallions, sprinkle with veal stock, add the shallot, and cook for 3 minutes while stirring the shallot. Flip the meat, add the mushrooms and cream, pour 5 to 10 centiliters of water, and continue cooking for 3 to 4 minutes over low heat, while stirring the garnish.
• 3.   In a saucepan, bring salted water to a boil, pour in the pasta and cook for 8 minutes. Drain them. Arrange the turkey medallions on plates, surround them with tagliatelle, and pour the mushroom sauce over them.