Cut the lid of the honeydew melons in a zigzag shape. Fish out the flesh with a ball scoop. Cut the cleaned mushrooms into slices and the turkey breast and peppers into thin strips.
Heat the butter in a frying pan and brown the turkey breast. Add the mushrooms and the bell bell pepper. Season with salt, pepper and nutmeg (freshly grated). Add the whipped cream and make a little. Mix the sherry with the egg yolks, remove the frying pan from the stove and add the sherry yolks. Do not make more!
Add the cut out melon balls and fill the whole thing into the hollowed out melons. Pin the lid diagonally with a decorative skewer.
Fat grams per serving:
Cholesterol per serving: Marks: Marks:
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