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Richard in Cincy

Pistachio Turkey Ballottine with Madeira Sauce

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4767 posts
Joined: Dec 12, 2005

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Posted to Thread #1 at 8:37 pm on Sep 28, 2014

Oy! So much work. First, it's beautiful and so lovely to serve at a party. But I found it a little on the meeeeh, bland side (even with all the cream, bacon, pork, etc. While the basic recipe is sound, I would tweak this next time around. It just needs more zing and pow for the effort:

a little poultry seasoning would tie in all of meats quite nicely.

Garlic!!!

Sub cognac for the vermouth.

A couple crushed juniper berries would ice it.


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