Cookbook

Suggested by Martine Dougnac,
for 6 people.

● 6 thin turkey cutlet
● 6 thin slices of cheddar cheese
● 4 slices of bacon
● 6 thin slices of cheddar cheese
● ½ pound sliced mushrooms
● 6 ounces Sauternes
● 4 tablespoons fresh cream
● 4 tablespoons olive oil
● 1 tablespoon fresh parsley, chopped
● Salt and pepper
● Cooking string

Preparation

1. On each cutlet, put a slice of bacon and cheese. Roll and tie together with a cooking string. Season with salt and pepper.
2. In a large pan, heat 2 tablespoons of olive oil and cook the meat rolls on a medium flame for 20 minutes, turning them at the half-way point.
3. Meanwhile, heat 2 tablespoons of olive oil in another pan and cook the sliced mushrooms. When they have begun to soften, add 4 fl oz of Sauternes. Season with salt and pepper and allow to reduce while stirring.
4. At the end of the cutlets’ cooking time, put them in a large dish and keep warm. Deglaze the pan with 2 fl oz of Sauternes, allow to reduce and then add the cream. Season with salt and pepper and stir well. Pour the sauce over the cutlets, sprinkle with parsley and serve immediately along with the mushrooms.