You can do this much
preparation ahead of time: Skin and bone turkey: slice meat
across grain, as thin as possible. Coat slices in flour seasoned
with salt and pepper. In a large frying pan, heat together
olive oil and 1/4 cup butter. Lightly brown turkey slices
on both sides, a few at a time; pour off excess fat and return
meat to frying pan with Marsala wine and oregano. Cook over
medium heat until almost dry (about 8 minutes), turning meat
gently as it cooks to coat all sides Sauté mushrooms
in 1/4 cup butter; drain off liquid and add mushrooms to turkey.
Add beef consommé.
Just before serving, cook turkey mixture over low heat until
almost dry, about 10 minutes. Beat egg yolk with cream; remove
turkey from heat. Pour the cream mixture over meat; turn
meat gently to glaze all sides. Serve immediately. Makes