Difficulty:[usr 1]
Put the poultry juice in a saucepan, immerse the turkey pieces in it and cook for 15 minutes.
Cook the trimmed carrots for 10 minutes in salted boiling water and brown the onions in a sauté pan with 20 g of butter.
Drain the meat, reserving the broth. Put my pieces of turkey in the sauté pan with the onions and add the carrots.
Melt the rest of the butter in a saucepan, pour in the flour, stir briskly for 1 minute then gradually pour in 1/2 liter of the cooking broth, stirring constantly. When the sauce is creamy, pour it into the skillet. Salt, pepper, mix and simmer for 10 minutes.
In a bowl, whisk the egg yolk with the cream and the juice of 1/2 lemon.
To serve, drain the meats and carrots with a slotted spoon. Arrange them in a deep, preheated serving dish. Pour the contents of the bowl into the sauté pan, mix for 1 minute over very low heat.
Coat the dish with sauce and sprinkle with chopped chives, serve immediately.
Chef Hubert's culinary ideas
