FRIJE

Instructions

• 1.   Finely chop the shallots and mushrooms.
• 2.   In a knob of butter, sweat the shallots over high heat until they become translucent. Then add the mushrooms and cook over medium heat.
• 3.   Be careful not to let the mixture stick.
• 4.   Cook until the water evaporates. Season with salt and pepper.
• 5.   Once the duxelle is ready, spread it on the turkey escalope. Roll it up and wrap it tightly in plastic wrap to prevent it from unraveling.
• 6.   In a saucepan, pour 1 liter of water and add the 2 bouillon cubes. Bring to a boil. Then place the escalopes in their plastic wrap. Cooking time: 20 min.
• 7.   Sauce preparation:
• 8.   In a saucepan, melt 1 knob of butter over medium heat, then pour in the tablespoon of chicken stock while stirring.
• 9.   Dilute with 10 cl of white wine and 1 ladle of the broth. Let it evaporate until thickened. Pour in the light cream.
• 10.   Once cooked, remove the escalopes. Remove the plastic wrap. And cut the roll into slices. Arrange on the plate. Pour the sauce over the slices.
• 11.   It's ready!
• 12.   Enjoy your meal!

Nutritional information *