Turkey Escalopes with Hazelnut Cream Sauce

This recipe has been shared to me by a very good friend, Marjorie Smith - a fine English Lady with an impeccable taste.

Hazelnuts, sherry and soured cream give this quickly prepared supper dish a very classy touch! Buttered noodles and a green salad with lemon dressing are very good with it.

TURKEY ESCALOPES WITH HAZELNUT CREAM SAUCE
Serves 4

450g     Turkey fillet
25g       Butter
4Tbsp   Sweet Sherry
4Tbsp   Soured cream
25g       Hazelnuts, finely chopped
salt & freshly grounded pepper to taste
dash of paprika to garnish

Thinly slice the turkey fillet. Beat out the slices between two sheets of damp grease-proof paper into small escalopes.

Melt the butter in pan and cook the escalopes quickly for 4-5 minutes, turning once. Remove from pan and keep warm.

Reduce heat and stir in sherry, soured cream and hazelnuts.  Season.

Cook stirring for 1 minute , pour over escalopes and serve immediately with a dash of paprika.