Then I pour the mixture into nicely washed terra-cotta cups that I get directly from the potter.

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Press the bay leaves into the top of the meat and then pour the cream mixture over it.

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Pour hot cream into egg mixture and then return it to saucepan.

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Once it's ready, put the mixture in a bowl and pour some good olive oil over top.

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Pour this slightly reduced vinegar over the stem-onion mixture in the bowl.

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When this sticky mixture turns light brown, put a strainer on top of the saucepan, and pour all the turkey juices from the roasting pan into the saucepan (ask one of your helpful guests to hold the strainer steady).

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