a Volatile volaille
• or'itkv.,
WHITSUN today but as they who know better have moved the Whit Monday Bank Holiday away from Whitmonday you will be reading this just in time for the official spurious one; they should have learnt their lesson from the disastrous Mayday jollities. However, what will happen during this coming week is that the turkey breeders will be trying to make everyone get a turkey. They seem to make a splurge with the advertisements every bank Holiday despite the obdurate British feeling that turkeys are for Christmas. They are prog- ressing slowly, so if you happen to succumb 'to the idea (they are fairly cheap and children do like them; they also feed a lot of people) here is a very delicious way of brightening the leftovers after you have had the first traditional whack.
Volaille de Salpicon Senegalaise For the sauce: 2 oz butter
1 tablespoon curry paste 2 tablespoons plain flour 1 to 11/2 pints of the turkey stock 1 onion, finely chopped
1/4 pint thick cream
handful of parsley, chopped
Melt the butter in a heavy saucepan. Stir in the curry paste and the chopped onion, cook gently for about ten minutes until soft. Add the flour, mixing thoroughly for a minute, then gradually pour in the heated stock a little at a time, until you have the required consistency of a coating sauce. Simmer for at least 20 minutes then add the cream spoonful by spoonful. Season with ground black pepper, salt and the chopped parsley. Cover and keep at the ready. Now for the rest:
2 oz butter 4 shallots finely chopped the remains of the turkey (say 12-16 oz) ham or tongue (half as much as the turkey) 4 oz dry vermouth salt, pepper, oregano 2 hardboiled eggs 1/2 lb button mushrooms, briefly sauted 1/2 lb cooked petits pois
Melt the butter in a frying pan or container large enough to receive the meats and the sauce. Cook the shallots gently for a minute, mix in the turkey, ham or tongue, having diced the lot. Season with ground pepper, salt and oregano then keep turning over and over until well warmed through. Pour in the vermouth, raise the heat and cook until the liquid has mostly evaporated. Stir in the peas, mushrooms, chopped boiled eggs and enough of the sauce to envelope the mixture, check the seasoning, serve with rice or noodles. You can pour it all into a fireproof dish, sprinkle with Parmesan or Gruyere or both and reheat in the oven at a later date.
Burnt onion and carrot rice
1 large onion 2 large carrots 8 oz long grain rice 16 fluid oz of good chicken stock 1 oz butter 2 tablespoons of olive oil
Chop the peeled onion and carrots fairly small and melt the oil and butter in a saucepan with a good tight fitting lid. Add the vegetables and cook until rather burnt, starting gently with the lid on. When charred round the edges stir in the rice until thoroughly covered with the oils, pour in the heated chicken stock, taste for seasoning. Bring to the boil giving the odd stir, cover with the lid, turn the heat as low as possible and simmer for 20 minutes, when it should be perfectly cooked and have an interesting colour. If there is still too much liquid just leave the lid off for a further five minutes tossing it about a bit. This is a good accompaniment to any well flavoured dish, or may be eaten with sprinkled Parmesan for a first course.
Jennifer Paterson
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