Archive recipe

Blanquette of Turkey

Name: Blanquette of Turkey
Ingredients: 1 qt. cooked turkey cut in small pieces; 1 large cup stock; 3 tablespoonfuls of butter; 1 heaping tablespoonful of flour; 1 teaspoonful lemon juice; 1 cupful milk or cream; yolks of four eggs; 4 tablespoonfuls of milk; salt; pepper

A historic Canadian dish of cooked turkey cut in small pieces, cup stock, butter, heaping tablespoonful of flour and lemon juice. Adapted from Blanquette of Turkey, from The Canadian Family Cook Book (1914).

Adapted from Blanquette of Turkey, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/blanquette-of-turkey.md.

The dish

3 of 10 items checked

Blanquette of Turkey

archive.org

2 of 9 items checked · 5 aisles

Produce

1 tsplemon juiceChecked by You

Meat & Poultry

1 qtcooked turkey cut in small pieces

Dairy & Eggs

3 tbspbutter
1 cup + 4 tbspmilkChecked by You
4eggs

Pantry / Durable

1 largecup stockChecked by You
1heaping tablespoonful of flour

Spices & Seasoning

salt
pepper

Cooking Instructions

Put the butter in the sauce-pan and when hot add the flour
Stir until smooth, but not brown
Add the stock, and cook two minutes
Add the seasoning and cream
As soon as this boils up add the turkey
Cook ten minutes
Beat the yolks of the eggs with four tablespoonfuls of milk
Stir into the blanquette
Cook about half a minute longer
This can be served in a rice or potato border

Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)