Dindonneau à la Catalane (Young Turkey, Catalan Style)

Ingredients

• 1 dindonneau (young turkey)
• butter
• 1 bottle of white wine
• salt
• pepper
• garlic
• brown stock
• sauce Espagnole
• tomato purée
• garnish à la Catalane
• tomatoes

Instructions

1. Cut the turkey poult up as for a fricassée and brown it well in butter.
2. Deglaze with a bottle of white wine, season with salt and pepper, add a point of crushed garlic and reduce right down.
3. Moisten with brown stock, sauce Espagnole and tomato purée in equal quantity, enough for the pieces to be just covered.
4. Cook in the oven for 40 minutes.
5. Trim the pieces and change them to another pan.
6. Add a garnish à la Catalane, with the tomatoes cut in quarters, and strain the sauce over the whole.
7. Finish the cooking gently for 25 minutes and dish in a timbale.