Lightly brown the turkey breast and bacon in a pan over a moderate heat for 3 minutes. Add the garlic and shallots and sauté for 2 minutes. Add the chopped herbs. Add the wine then pour in enough cold water to just cover all the ingredients. Bring the mixture to a boil. Season to taste, reduce to a simmer and cook over a low heat, covered, for 30 minutes.
When the turkey is almost done, in another saucepan melt the butter in then scatter the flour over the top. Stir to form a smooth roux then gradually add 400ml of the turkey cooking liquid, stirring constantly.
Once the sauce has a creamy texture, pour the sauce back over the turkey. Adjust the seasoning to taste and cook for 15 minutes more with the lid off stirring regularly. Cook turkey thoroughly with no pink showing.
Mix together the egg yolks, cream and lemon juice in a bowl. Beat in a little of the hot sauce from the turkey and then add the complete mixture back to the pan, whisking constantly.
Heat gently for 2 minutes and allow to thicken, do not allow to boil, turn into a serving dish mix in the cooked vegetables, garnish with the chopped parsley and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.