Turkey with mushrooms in sauce Morne

Description

Sauce Mori - derived from the famous Béchamel sauce, in which additionally add the egg yolk and grated cheese. It was named after the famous Parisian dandy times Carlo - the Duke of Morna. Traditionally it is served with fish, eggs, and baked underneath a variety of dishes for feeding as the primary.

Ingredients

Turkey

300 g
Mushrooms

150 g
Green peas

3 Tbsp
Green beans

2 handful
Carrots

1 piece
Rosemary
Olive oil
Salt
Cheese

0.5 cup
Butter

100 g
Flour

50 g
Milk

500 ml
Salt
Black pepper
Nutmeg
Yolk egg

1 piece
Cheese

75 g

Cooking

The Turkey cut into portions, place in a ovenproof form;

Salt and sprinkle with rosemary; steamed 20 minutes;

While preparing the Turkey in olive oil in a pan fry the mushrooms, carrots (diced), peas, and beans to a light brown, lightly salt;

To make the sauce: On low heat melt the butter, add flour and while stirring heat for 2-3 minutes until smooth (roux blanc); add milk gradually while stirring to warm up 10-12 minutes; Add salt, nutmeg and pepper to taste; Stir the sauce to slightly beaten egg yolk and cheese;