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Name: Turkey Poulette a la Roosevelt
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 3 sl Crisp bacon per person; or; 1 bn Green Onions chopped; 2 sl Toast per person; 6 Fresh mushrooms; 1 pt Cream; Parmesan cheese; grated or; 1/4 lb Butter; divided; Salt and pepper; 1/2 c Cheddar cheese; grated; 1/4 c Flour; 3 sl Ham; thin per person; 3 sl Chicken or turkey per person

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INGREDIENTS

3 sl Crisp bacon per person; or
1 bn Green Onions ; chopped
2 sl Toast per person
6 Fresh mushrooms
1 pt Cream
Parmesan cheese; grated or
1/4 lb Butter; divided
Salt and pepper
BILLS20086
1/2 c Cheddar cheese; grated
1/4 c Flour
3 sl Ham; thin per person
3 sl Chicken or turkey per person

Servings

INSTRUCTIONS

Melt 4 tb butter and add the flour, stirring and cook without letting it brown for a few minutes. Stir in the cream gradually and simmer for 2 or 3 minutes. Cook the mushrooms and the onions in the rest of the butter until transparent and not browned. Add to cream mixture. Correct seasonings. On individual or one large platter, place the toast; top with the bacon or ham, then the sliced chicken or turkey. Cover entirely with the cream sauce. Sprinkle with grated cheese. Bake in the oven or place under the broiler until heated through and golden brown. Serves 2 to 4. Source: The Roosevelt Hotel, N.O.LA (currently known as the Fairmont. NOTE-This dish is as old as I.

NOTES

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Turkey Poulette a la Roosevelt

3 sl Crisp bacon per person; or
1 bn Green Onions chopped
2 sl Toast per person
6 Fresh mushrooms
1 pt Cream
 Parmesan cheese; grated or
1/4 lb Butter; divided
 Salt and pepper
 BILLS20086
1/2 c Cheddar cheese; grated
1/4 c Flour
3 sl Ham; thin per person
3 sl Chicken or turkey per person

Melt 4 tb butter and add the flour, stirring and cook without letting it  brown for a few minutes. Stir in the cream gradually and simmer for 2 or 3  minutes. Cook the mushrooms and the onions in the rest of the butter until  transparent and not browned. Add to cream mixture. Correct seasonings. On  individual or one large platter, place the toast; top with the bacon or  ham, then the sliced chicken or turkey. Cover entirely with the cream  sauce. Sprinkle with grated cheese. Bake in the oven or place under the  broiler until heated through and golden brown. Serves 2 to 4. Source: The  Roosevelt Hotel, N.O.LA (currently known as the Fairmont. NOTE-This dish is  as old as I.

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Nutrition

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Serving Size: 1 Serving (807g)
Recipe Makes: 1 Servings

Calories: 1830
Calories from Fat: 1590 (87%)

Amt Per Serving		% DV

	Total Fat 176.7g	236 %
	Saturated Fat 109.7g	549 %
	Monounsaturated Fat 50.9g
	Polyunsanturated Fat 6.8g
Cholesterol 652.1mg		201 %
Sodium 353.5mg		12 %
Potassium 1100.4mg		29 %
Total Carbohydrate 51.2g		15 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 48g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1830

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