1 turkey breast (2,200 g)
6 tablespoons of butter or margarine
1/2 cup of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of white pepper
1/4 teaspoon of ground nutmeg
2 cups of chicken broth
1 cup of heavy cream
2/3 cup of milk
2/3 cup of grated Parmesan cheese
1/3 cup of wine (such as Sherry or Madeira)
1 package (500 g) of green talharim
60 g of sliced almonds
1 turkey breast (2,200 g)
6 tablespoons of butter or margarine
1/2 cup of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of white pepper
1/4 teaspoon of ground nutmeg
2 cups of chicken broth
1 cup of heavy cream
2/3 cup of milk
2/3 cup of grated Parmesan cheese
1/3 cup of wine (such as Sherry or Madeira)
1 package (500 g) of green talharim
60 g of sliced almonds
Roast or sauté the turkey breast and cut it into 1/2 cm thick slices
In a large skillet, melt the butter or margarine
Add the flour, salt, white pepper, and nutmeg
Let it cook for 1 minute, stirring constantly
Slowly add the chicken broth, heavy cream, and milk
Cook until the sauce thickens and forms bubbles
Add 1/3 cup of Parmesan cheese and wine, and mix until smooth
Reserve the sauce
Cook the talharim as usual, drain it, and place it in an oval refractory dish, well greased, measuring 38 x 26 cm
Cover the talharim with half the reserved sauce, arrange the turkey slices on top, and drizzle with the remaining sauce
Sprinkle with the remaining Parmesan cheese and sliced almonds (if making this recipe for dinner, stop here and refrigerate it)
Place in a moderate oven (170°C) and bake for 20 to 30 minutes, until bubbly and lightly browned
Serve after 8 portions.
