Panfried Turkey Scallops with Roquefort Cheese Sauce

1. Mixi the grated Roquefort cheese and egg yolks with the half and half.
2. (You can also use half part cream and half part milk if *half and half* is not avaialble in your grocery.
3. *Half and half* is common in the US. ) Cut turkey breast fillets into small, thin slices; then pound to make thin scallops.
4. Seasoni with salt and pepper, toss in flour, then panfry turkey scallops in butter for about 5-7 minutes - until cooked.
5. Pour cognac in with the turkey, then bring to a quick boil.
6. Remove the turkey scallops, leaving the liquid behind.
7. Add the cheese and egg yolk mixture, mix well and cook *to the rose* until the sauce is thick.
8. Add chopped parsley to the sauce, mix well, then pour over the turkey scallops.
9. Serve with steamed rice or buttered pasta noodles.