| 1 | Mix egg, turkey, bread crumbs, and next three herbs. |
| 2 | Between two sheets of plastic wrap (or waxed paper) roll out meat to appx. |
| 3 | 8x12in. |
| 4 | Remove top sheet. |
| 5 | Mix mustard and preserves (heat if necessary) and spread over one side of meat. |
| 6 | Saute mushrooms in some olive oil till lightly brown. |
| 7 | Add tarragon during last minute. |
| 8 | Layer over ?of meat - saute onion till tender & place on top of mushrooms. |
| 9 | Scatter cheese over ?meat. |
| 10 | Roll up jelly roll fashion to make 8" log. |
| 11 | Transfer to lightly greased oven proof shallow baking pan with seam down. |
| 12 | This can be made ahead to this point and kept covered in the refrigerator for several hours. |
| 13 | Dont brown garlic. |
| 14 | If needed add a little more oil, wondra, pepper & instant chicken broth.. |
| 15 | . |
| 16 | Cook roux 1 min and immediately thin with slow addition of nectar & water. |
| 17 | Add vermouth & fruits and cook till fruit plumps and sauce thickens slightly. |
| 18 | Transfer meat to serving platter & spoon on fruit sauce. |
| 19 | Pass extra sauce. |
| 20 | Ken- brookline nh 04/30/92 23:39 |
