No. 1060 — Braised Turkey Fillets with Cherry Purée
English historical translation of Molokhovets recipe No. 1060 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the turkey fillets into slices, trim and lightly pound. Salt, sprinkle with ½ small glass of Madeira and lay in a shallow saucepan greased with a spoonful of butter.
About fifteen minutes before serving, fry gently until ready, arrange on a dish and pour over pan juices thinned with broth.
Prepare the cherry purée: stone six glasses of cherries, add assorted spices and stew covered over very low heat until soft. Rub through a sieve.
The historical method also pounds fifteen to twenty cherry pits, boils them in a small glass of water, strains the liquid into the purée, adds sugar and brings it once to the boil.
Pile the purée in the middle of the dish and surround with croutons of white bread fried in butter and slices of turkey.
To provide
1 turkey, ½ small glass of Madeira 1 spoonful of butter For croutons: 1 French roll and 1 spoonful of butter | For cherry purée: 6 glasses, or 2 Russian pounds, of cherries 2 cloves and ½ vershok of cinnamon 2 cardamom seeds ⅛ teaspoon of mace About ½ glass of sugar |