Ingredients:
1 kg . stewing turkey
150 g smoky bacon
50 g butter
300 g fresh scallions
30 g flour
1 small glass of Cognac
1/2 cup of rich stock
1/2 liter red wine
3 chicken livers
1/2 cup single cream
3 shallots
1 bouquet garni (parsley, thyme, bay leaves)
2/3 cloves
salt and freshly ground pepper
Preparation:
Melt the butter in a casserole pan and brown the pieces of turkey and the bacon that has been chopped into cubes. Remove the meat and the bacon from the pan and keep hot. Sauté the chopped scallions in the pan juices, add the flour to the pan and cook until the spring onions are transparent. Return the meat and bacon to the pan and stir well. Pour in the heated Cognac and set alight (igniting the alcohol in order to make it evaporate).
Add the stock, the wine, the bouquet garni, the shallots (peeled and finely chopped) and the cloves, as well as salt and pepper to taste. Cover and cook over a moderate heat for 2 hours.
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