TURKEY MARCO POLO

White Sauce:
2 tbsps. butter
2 tbsps. flour
l cup milk
Mornay Sauce:
l/2 cup butter
2 egg yolks
l tb sps. lemon juice
l/4 tsp. salt
Dash red pepper
3 tbsps. grated Parmesan cheese
Turkey:
l-l/2 lb. fresh or 2 (l0 oz.) pkgs. frozen broccoli
6 thin slices cooked turkey
6 thin slices cooked ham
l tsp. butter, melted
Melt 2 tbsps. butter in small saucepan or skillet. Add flour and
cook, stirring, 2 or 3 minutes. Do not allow flour to brown. Add
milk all at once and continue to cook, stirring, until sauce becomes
smooth and slightly thickened.
Divide l/2 cup butter in 3 pieces. Place egg yolks, l piece butter
and lemon juice in top of double boiler. Cook over hot, not boiling,
water, stirring constantly with wooden spoon until butter melts. Add
second piece butter, stirring until thick. Add third piece butter
as mixture thickens. Remove from heat and beat until glossy. Add
salt, red pepper and white sauce and blend well. Stir in Parmesan
cheese.
Steam broccoli over boiling water until tender or cook according to
package directions. Arrange in 6 individual casseroles or l shallow
baking dish. Cover with thin slices of turkey and thenham slices.
Spoon sauce over ham. Drizzel l tsp. butter over sauce and bake at
450 until golden, about 30 minutes.
Serves 6. Prodigy