By Christian Teubner
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Additional info for The Chicken and Poultry Bible
Example text
There seem to be no limits to the culinary uses of turkey meat. A whole bird yield� a large amount of meat, which can be prepared as individual cut� or used in prepared products. The incHvidual part� such as thc breast, thigh, drumstick, and wing do differ markedly in color and taste. The light, tender breast meat can be compared to veal. TI1C darker, stronger leg meat has a very slightly gamey taste. As scallops, steak, fdlct, or a rolled roast, turkey breast can be prepared in many ways. The legs are most suited to roasting, and tbe drumsticks arc aJso good when braised.
Jd the guinea fowl carcasses, hcroo, and ... :It for :\lmately 30 minutcs. ina.! with c . Serve with a suitable garnish, such as diced tomato 01" guinea fowl meat. l for all {X)ultry soup;. However, quenelles, gnocchi, or ravioli made from pt:)Ultry meat arc more distinctive in both taste and appearance, and are a splcndid (:Iddirjon to soups ifthey arc made from duo: same type of poultry as that used in the stock. h vegetable gamishes. as the-ie rosettes of quail with turnips and zucchini show.
Work from the middle of the breasttothe tip, cutting diagooally into slices. v in fat Turkey fillets are cut from ttle small breast muscle and are particlJlarty suiUlble fa- medallions. al. The tips are excellent for ragout. There seem to be no limits to the culinary uses of turkey meat. A whole bird yield� a large amount of meat, which can be prepared as individual cut� or used in prepared products. The incHvidual part� such as thc breast, thigh, drumstick, and wing do differ markedly in color and taste.