4 tbsp butter
1/4 cup flour
3 cup chicken broth
2 cup heavy cream
2 tbsp dijon mustard, heaping
3 cup cooked turkey, cubed
1 lb pasta
Directions
Melt butter in large pan. Stir in flour to make a roux. Slowly mix in
hot chicken broth. I used broth made from the turkey carcass. Boil to
thicken. Add cream, mustard and stir until mixed. Add turkey and heat
until warm. Serve over hot pasta. I used red pepper pasta
NOTES : Great to use up leftover turkey. Major hit with the men in the
house. Served them with steamed brusse lsprouts. Great combination.
You could use cooked chicken.
Posted to MC-Recipe Digest V1 #1
Recipe by: Kathy Meade
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 3 Dec 1996 18:04:32 -0500
Servings: 1 servings
Mustard Sauce With Turkey Over Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Poultry; Sauce
The History of Recipes
Historians have found proof that recipes existed back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, entrees and dessert, something we still use today. This early Roman chef informs us how the cooks of Roman times used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs created a surge in recipe manuscripts, most of which are kept safe in private cookery archives. The introduction of television brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mustard Sauce With Turkey Over Pasta recipe.
