From: Executive Chef Lee Forman, Lemoine's Restaurant, The Inn on Trout River, Montgomery Center, VT. Yield: 10 servings. Cumberland Sauce: 3 oz. (solid weight) unsalted butter 10 oz. red currant jelly 10 oz. ruby port wine 1 1⁄2 Tbsp. Dijon mustard 1 Tbsp. freshly squeezed lemon juice 1⁄4 tsp. cayenne epper 2 Tbsp. cornstarch 1⁄3 cup cold water to taste, salt and white pepper Turkey Medallions: 4 lb. turkey tenderloins 3 Tbsp. + 1 tsp. unsalted butter For Cumberland Sauce: in a saucepan ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.