Preparation / Directions:
1. Heat the clarified butter in a large skillet, over a medium flame
add the onions and bell pepper heat and stir until soft, without
browning whisk in flour and stir for 2-3 minutes to make a white
roux whisk in the turkey stock.
2. Heat and stir until thickened whisk in heated milk simmer slowly
for 15-20 minutes to reduce slightly and cook off the starch taste
heat 1/2 cup clarified butter in a skillet.
3. Over a moderately-high flame add the mushrooms heat and stir quickly
to soften without browning add to the sauce mixture-mix well stir
in the heated cream, pimientos, and turkey bring just to a simmer
and stir in sherry remove from heat season to taste with salt and
pepper serve hot, with pastry rings or shells.
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