1 oz olive oil
1 oz shallots, minced
1 Clove mushrooms, cleaned and sliced
6 oz dry white wine
1 qt demi-glace
8 oz canned tomatoes, diced
1 tbsp parsley, chopped
16 (4-oz) TURKEY CUTLETS
1 tsp Each salt and black pepper
1 c Dijon mustard
16 Slices TURKEY BACON, cooked
2 medium sweet onions, sliced thin
1/4 c olive oil
1 c dry white wine
Heat olive oil over high heat to the smoke point.
Add shallots and mushrooms and quickly sauté.
Add wine and reduce by half.
Stir in demi-glace and continue to reduce.
Stir in tomatoes and parsley. Hold for service.
Yields: 1 quart.
Flatten turkey cutlets between sheets of parchment paper to a thickness of 1/8-inch.
Sprinkle with salt and pepper.
Spread 1-tablespoon Dijon mustard atop each cutlet. Layer cooked bacon and onion atop cutlets.
Roll cutlets, jelly roll-style from narrow end, and secure with butcher's string.
In skillet, heat oil over moderately high heat until hot but not smoking and brown roulades.
Arrange roulades in one layer on full sized sheet pan.
Deglaze skillet with additional 1 cup wine over moderate heat, scraping up any brown bits; add to sheet pan.
Cover pan tightly with foil and braise roulades in 350 degree F oven for 30 minutes, or until just cooked through.
Transfer roulades with tongs to a cutting board and carefully remove butcher's string.
To serve, slice each turkey roll, on the diagonal, into thirds.
Spoon 1/4-cup sauce on each dinner plate and shingle turkey slices atop sauce.