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| Amount | Ingredient |
| 1/2 Cup | all-purpose flour |
| 2 Large | carrots, diced |
| 4 Ribs | celery, diced |
| 1 Cup | chopped red skinned potatoes |
| 1 Cup | dry white wine |
| 1 Large | egg, beaten with 1 teaspoon water |
| 3 Tablespoons | fresh parsley, chopped |
| 1 Tablespoon | fresh thyme, chopped |
| 4 Cloves | garlic, chopped |
| 2 Cups | heavy cream |
| 3 Pounds | puff pastry, cut in rounds to fit ramekins |
| To taste | salt and freshly ground black pepper |
| 1 Medium | shallot, chopped |
| 1 Cup | shelled fresh peas |
| 1 Cup | sliced button mushrooms |
| 1 Quart | TURKEY STOCK |
| 1/4 Pound | unsalted butter, softened |
| 1/2 Cup | vegetable oil |
| 1 Large | white onion, diced |
| 1 8-Pound | WHOLE TURKEY |
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