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La Belle Cuisine
Gourmet October 1968
As a young girl, I spent many happy hours in
Blue Room, in what was then the Roosevelt Hotel in
New Orleans. Turkey Poulette was one of my all-time
favorite dishes then, and my favorite way to use up
turkey leftovers now. (MG)
The Roosevelt is back!
2 tablespoons flour
2 tablespoons melted butter,
plus additional for sautéing
2 cups hot milk
3 scallions, white parts only
4 large mushroom caps
White wine, salt and pepper to taste
4 slices toast, crust removed
12 strips of bacon
Slices of roast turkey breast
Grated Parmesan cheese
In a skillet stir the flour into the melted butter and cook the
low heat several minutes. Gradually add the hot milk and cook
sauce, stirring constantly until smooth and thickened. Lower the
and simmer the sauce,
stirring occasionally, about 30 minutes.
Cut the scallions into julienne. Slice the mushroom caps and sauté
mushrooms and scallions in a little butter for a few minutes. Stir in
hot sauce and
season the mixture with white wine, salt and
In bottom of a shallow
casserole or baking dish put the toast slices
cover each slice with 3 strips of crisp
bacon and slices of roast
breast as desired. Pour the sauce over and sprinkle top
Parmesan cheese. Bake in hot oven (425 degrees F.) for
until top in golden. Serves 2.
More great ideas for leftover turkey:
Gigi's Turkey a la
New Orleans Turkey Bone Gumbo!
Lentil Soup (throw in some turkey!)
More traditional New Orleans recipes:
Gumbo Ya Ya
Louisiana Crab Cakes
Louisiana Firefighters Give Thanks
Orleans Barbecued Shrimp
Tasty New Orleans Traditions
Index - Poultry Recipe Archives
Thanksgiving Recipe Archives
Do you know what it means
to miss New Orleans?
Recipe Archives Index