2 oz. mushrooms, sliced
1/2 oz. butter
8 oz. turkey white, raw and minced
8 oz. turkey dark, raw and minced
Med. onion, peeled and minced
2 oz. bread crumbs, fresh and white
2 eggs, small and beaten
Pinch of tarragon
Pinch of salt
Pinch of pepper, freshly ground
2 tbsp. double cream
4 oz. broccoli spears, par cooked

Lightly saute mushrooms in the butter, then place them (over-lapping) in a line down the center of a well greased (1 pound) loaf tin. Mix turkey, onion, bread crumbs, eggs, cream, tarragon, salt and pepper. Place half the mixture in the loaf pan. Place broccoli over turkey mixture, then top with remaining turkey mixture. Cover with foil, place loaf pan in a roasting pan filled with boiling water and bake for 1 1/4 to 1 1/2 hours.

SAUCE:

1/2 oz. butter
2 oz. mushrooms
1/2 oz. flour
4 oz. chicken stock
4 oz. milk
Salt to taste
Pepper to taste, freshly ground

Melt butter, add mushrooms and saute lightly. Stir in flour and cook for 2-3 minutes. Add stock and milk gradually and salt and pepper to taste. Bring to boil and cook for 2-3 minutes. When cooked, turn out onto platter mushroom side up and serve with sauce.