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Turkey Florentine


Thursday, January 01, 2004
3 tbsp butter3 tbsp flour
1 cup milk
1/2 cup cream
Salt & pepper to taste
3 tbsp chopped onions
1 tbsp olive oil
2 lbs spinach (cooked and chopped)
1/4 tsp grated nutmeg
Turkey (sliced/cooked/six servings)
2 tbsp grated parmesan cheese
1. Melt the butter in asaucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt & pepper.

2. In a skillet saute the onions in the oil until wilted. Add the spinach and saute briefly until the moisture has evaporated. Add the nutmeg and 1/2 cup of the sauce. Heat thoroughly but do not let boil.

3. Spoon the spinach onto a warm heat-proof platter and arrange the sliced turkey on top.

4. Stir a little parmesan cheese into the remaining sauce and spoon over the turkey slices. Sprinkle with additional parmesan cheese, dot with additional butter and brown lightly under the broiler
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