Difficulty: Easy
Pour the poultry jus into a saucepan, add the turkey pieces, and simmer for 15 minutes.
Meanwhile, boil the trimmed carrots in salted water for 10 minutes. In a sauté pan, brown the baby onions in 20 g of butter.
Drain the turkey, reserving the broth. Add the turkey to the sauté pan with the onions and carrots.
In another saucepan, melt the remaining butter, stir in the flour for 1 minute, then gradually whisk in 1/2 liter of the reserved broth until creamy. Pour the sauce over the turkey and vegetables. Season with salt and pepper, stir, and simmer for 10 minutes.
In a bowl, whisk the egg yolk with the cream and juice of 1/2 lemon.
To serve, remove the meat and vegetables with a slotted spoon and arrange in a preheated serving dish. Stir the egg yolk mixture into the sauce over very low heat for 1 minute.
Coat the dish with sauce, sprinkle with chives, and serve immediately.
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