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1
Cook the potatoes in a large pot of salted, boiling water for about 20 mins. Blanch the carrots in boiling salted water for about 3 mins, then shock in an ice bath.
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2
In an non-stick frying pan, cook the bacon for 2-3 mins while turning. Add 1 tablespoon butter to the hot pan, upon melting, add a tablespoon of flour and cook until it foams a bit. Pour the stock into the pan and scrape the bacon juices from the bottom of the pan and stir. Add 1/2 cup of milk, bring to a boil and then simmer for 5 mins, add the nutmeg. Season, then take the pan off the heat.
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3
When fork tender drain the potatoes and rinse under cold water, then drain again. Coat in the white sauce, stir and keep warm.
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4
Next, pound out turkey breast strips thinly and season with salt and freshly ground pepper. Put the rest of the flour in a bowl, beat the egg in a second bowl with the remainder of the milk, and in a third bowl, pour in the breadcrumbs. Dip each turkey slice in the flour, then the egg, then the breadcrumbs, ensuring that each piece is coated on all sides. Heat 5 tablespoons of the clarified butter in a non-stick frying pan, and fry 6 of the turkey strips for about 3 mins on each side, until they are golden brown. Add the rest of the clarified butter to the pan, and fry the remaining strips. Keep the strips warm.
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5
Add the rest of the butter to the same pan, and add the leeks and carrots. Saute over a medium heat, turning, for about 3-4 mins, then season and add chopped chives on top. Meanwhile, warm up the potatoes in the sauce, then take off the heat as it reaches the boil. Season. Serve the strips on a plate with the vegetables and potatoes on the side. Garnish with the lemon and the chive stalks.
