1 turkey breast
1 Morteau sausage
salt and pepper
1. Roll the Morteau sausage in a turkey breast cut into escalopes, tightly wrapping the mixture in tin foil to prevent water from entering. Boil for 40 minutes in a pot of water.
2. Prepare a blond roux by mixing equal parts butter and flour. Once combined, dilute with chicken stock and season with salt and pepper. The sauce should be neither too thick nor too runny. Sauté some mushrooms, depending on the season.
3. Slice the turkey/Morteau roll into portions, placing them in a shallow dish and covering them with the hot sauce. Add some mushrooms and sprinkle with parsley to garnish.