2 tb Butter; melted or chicken fat (up to 3 TB)
1 Onion; thinly sliced
1/2 c Celery; diced
2 c Turkey; cooked, diced (up to 3 cups)
2 tb Turkey or chicken fat (or butter)
3 tb Flour
2 1/2 c -Water
1/2 ts Savory
1/2 ts Salt
1/2 ts Pepper
1/4 c Cream
2 c Flour; all purpose
1 tb Baking powder
1 ts Salt
3/4 c Cream
2 Eggs; beaten
La Fricasee Fatuguee: Heat in frying pan 2-3 Tbsp. melted butter or
turkey or chicken fat. Add thinly sliced onion and diced celery. Heat
5-8 minutes over low heat, stirring often. Add 2-3 cups cooked turkey.
Cook 5 minutes over low heat.
Sauce: Brown the chicken fat (or butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and pickled beets.
Hot Biscuits: Sift together in bowl, flour, baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonful's on a greased cookie sheet. Cook 16 minutes at 400F.
From Mme. Benoit, "In days that followed Christmas, every bit of the turkey was used - the bones for soup, the skin, diced and crisped in the oven until browned, then served, instead of butter, on toasted homemade bread. So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatiguee), hence the name.