Indieka S Vishniovim Sousom

• Thin slices of breast of turkey, butter
• 1 wineglass of Madeira.
• For the sauce: 2

Stone the cherries and put them in a saucepan with the sugar, water and spices. Cook very slowly till they are reduced to a pulp. Then rub through a sieve.

Cut thin slices from the breast of a turkey, season with salt and cook in a sauté pan in a little butter and Madeira.

To serve, put the cherry sauce in the centre of a hot dish and place the slices of turkey