Sauteed Turkey Medallions with Cumberland Sauce

Sauteed Turkey Medallions with Cumberland Sauce

From: Executive Chef Lee Forman, Lemoine's Restaurant, The Inn on Trout River, Montgomery Center, VT. Yield: 10 servings.

Cumberland Sauce:
3 oz. (solid weight) unsalted butter
10 oz. red currant jelly
10 oz. ruby port wine
1 1⁄2 Tbsp. Dijon mustard
1 Tbsp. freshly squeezed lemon juice
1⁄4 tsp. cayenne epper
2 Tbsp. cornstarch

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