Filet Of Turkey A La Milanaise

"Cut the meat from a small turkey into slices, place them in a pot with a little butter and sauté them without letting them brown. Then add a little broth and let them cook for half an hour, adding a little nutmeg, salt, and pepper. Serve it with risotto à la Milanese according to the related recipe in the rice dishes, and pour over it béchamel sauce (no. 150) and Parmesan cheese."

This recipe was originally written in turn-of-the-century (early 1900s) Greek, using a style typical of cookbook writing of the period: concise, instructive, and assuming a degree of culinary literacy from the reader. There are no specific quantities listed—proportions are dictated by experience, not slavishly measured. Spelling reflects classical Greek conventions (e.g., "γαλόπουλο" for turkey, "μοσχοκάρυδο" for nutmeg). Measurements like 'a little' (ολίγο) were subjectively interpreted by the cook. Recipe cross-references (like the béchamel, "αριθ. 150") were common for space-saving and assumed familiarity with accompanying recipes elsewhere in the book.