Take out the two fillets of a turkey, and take off all the skin, then
beat them to the thickness of a five-shilling-piece, and from each
fillet cut five escalopes in a slanting direction, put two ounces of
fresh butter in a sauté-pan, place it over the fire, and when melted lay
in the escalopes, season lightly with a little white pepper, salt, and
the juice of half a lemon, place them on a slow fire, turn them, pour
off all the butter from the sauté-pan, and cover with fifteen spoonfuls
of white sauce (No. 7) and four of milk, place over the fire, let it
simmer a few minutes, take it off and stir in quickly a liaison of two
yolks of eggs mixed with three spoonfuls of cream, stir over the fire
another half minute, but do not let it boil, dress them garnished with
croutons on your dish and serve; a few mushrooms and slices of cooked
tongue might also be introduced.