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 ...
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