Turkey chivalrous

1-1.5 kg turkey breast with

1-2 onions - small bulbs

1 pcs. carrot

1 green celery - twig

1 parsley - a twig

1 garlic - clove

1 pcs. bay leaves

2 Black pepper peas - peas

200 g dry white mushrooms

2 pcs. eggs (yolks)

2 glass dry white wine - 1

4 glass cream (fat) - 1

2 glass bread crumbs - 1

120-130 g oil for frying

200-300 g boiled rice

50 g butter

100 g bacon-bacon

salt

Turkey is cut, separated bones and white meat. Bones, meat (excluding breast), giblets put in a pan with the mushrooms (fungi pre-soaked), finely chopped carrot, onion, celery and parsley, bay leaf and black pepper, pour a glass of water and dry white fire, bring to a boil and cook on low heat for 40-50 minutes. The resulting broth is filtered. White mushrooms mince, put back into the broth and salt to taste. Whisk the egg yolk and cream and pour into them a little broth, stirring constantly to eggs are not curled. Poured the eggs into the broth and cook for 5-7 minutes, stirring and boiling. Salt to taste. Thick sauce diluted with cream. White meat is cut into several pieces, breading and fried in boiling fat until golden brown. Cooked in a broth of meat mince, heated, poured sauce until a thick mass and put in the middle of the preheated dish. Placed around the well soaked with butter boiled rice, and the edges - pieces of roasted white meat mixed with slices of toasted to a crisp bacon. Served separately remaining hot sauce.

How to choose a meat grinder. We will tell.