Dice 1 cooked carrot. Mix with 1 large egg, 1 tablespoon bread crumbs, and some salt, and beat well. Melt 1/4 cup butter in a frying pan, add the batter, and cook on both sides [until it starts to brown]. Serve topped with a fried egg, and garnish with fried new potatoes and a gratin of beets.
What chicken soup is to us, pea soup is to the Dutch -- an everlasting standby and cure-all.
This is good warm and cool and keeps in the refrigerator for a day or two.
1. Make Gravy Broth (can do a day ahead): After turkey goes into the oven, place the neck, giblets and wing tips in a 4 to 6-quart saucepan. Add 1 carrot, 1 stalk celery, 1 large onion, and 2 cloves garlic, all chopped. Cover by 2 inches with 1/2 bottle white wine (inexpensive sauvignon blanc, fumé blanc, or pinot grigio), 2 1/2 cups (20 ounces) canned chicken broth, and water as needed. Simmer, partially covered, 2 to 3 hours. Broth will reduce. Keep solids covered with a little liquid. When ready to start gravy, pour broth through a strainer into a bowl. Discard solids remaining in the strainer.